Ingredient:
3 tbsp chopped parsley
2 tbsp chopped fresh basil
2 tbsp olive oil
1 tsp salt
4 medium aubergines
6 garlic cloves, cut into thin slivers
175 g (6 oz) Gorgonzola or Danish blue cheese, crumbled
175 g (6 oz) Cheddar or mozzarella cheese, grated
Method:
In a small bowl, combine the parsley, half of the basil, the olive oil, and salt.
Prepare the aubergines. Put the aubergines into an ovenproof dish and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 40-50 minutes until they are very tender and soft to the touch.
Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil.
3 tbsp chopped parsley
2 tbsp chopped fresh basil
2 tbsp olive oil
1 tsp salt
4 medium aubergines
6 garlic cloves, cut into thin slivers
175 g (6 oz) Gorgonzola or Danish blue cheese, crumbled
175 g (6 oz) Cheddar or mozzarella cheese, grated
Method:
In a small bowl, combine the parsley, half of the basil, the olive oil, and salt.
Prepare the aubergines. Put the aubergines into an ovenproof dish and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 40-50 minutes until they are very tender and soft to the touch.
Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil.
