Papoutsakia: aubergines stuffed with turkey and tomato

Ingredients

For 1 serving

• Eggplant300 g
• Ground turkey130 g
• Onion50 g
• Canned peeled tomatoes150 g
• Cinnamon1 pinch
• Parsley5 g
• Grana Padano12 g
• Extra virgin olive oil10 g
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C. Halve the aubergines lengthways, score the flesh in a criss-cross without piercing the skin, salt, drizzle with a little extra virgin olive oil and bake cut side up for 25 minutes, until the flesh is soft.
2. Meanwhile chop the onion and parsley. Heat the remaining oil in a frying pan over medium heat and brown the onion and turkey mince for 5 minutes, breaking it up, until no longer pink.
3. Add the crushed peeled tomatoes, cinnamon, salt and black pepper and simmer for 10 minutes over medium-low heat, until the sauce is thick.
4. Scoop some flesh out of the aubergines with a spoon, keeping the 'shoes' intact, chop it and stir it into the sauce with the parsley. Fill the aubergine halves.
5. Sprinkle with grated Grana Padano and return to the oven with the grill on for 10 minutes, until browned and bubbling. Serve with the wholemeal bread.