Stuffed Eggplant

This dish from the Ligurian region of Italy is spiked with paprika and allspice, a legacy of the days when spices came in to northern Italy via the port of Genoa.

Ingredients

2 medium eggplants, stalk removed
275g/10 oz potatoes, peeled and diced
15ml/1 tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped good pinch of ground allspice and paprika
30ml/2 tbsp. skimmed milk
25g/1 oz grated fresh Parmesan cheese
15ml/1 tbsp. fresh white breadcrumbs
Salt and freshly ground black paper
Fresh mint springs, to garnish salad leaves, to serve

Preparation

1. Bring a large saucepan of lightly salted water to the boil. Add the whole eggplants and cooked for 5munites. Remove witha slotted spoon and set aside. Add the diced potatoes to the pan and boil for about 15 minutes or until cooked.
2. Meanwhile, cut the eggplants in half lengthways and scoop out the flesh, leaving 5mm/ 1/4 in of the shell intact. Select a baking dish that will hold the eggplant shells snugly in a single layer. Brush it lightly with oil. Put the shells in the dish and chop the eggplant flesh roughly. Set aside.
3. Heat the oil in frying pan, add the onion and cook gently, stirring, until softened, add the chopped eggplant flesh and the garlic. Cook, stirring frequently, for 6-8 minutes. Tip into a bowl and set aside. Preheat the oven to 190ºC/375ºF/Gas 5.
4. Drain and mash the potatoes. Add to the eggplant mixture with the spices and milk. Set aside 15ml/1 tbsp. of the Parmesan and add the rest to the eggplant mixture, adding salt and pepper to taste. Spoon the mixture into the eggplant shells.
5. Mix the breadcrumbs with the reserved Parmesan cheese and sprinkle the mixture evenly over the eggplant. Bake in the oven for 30-40 minutes until the topping is crisp. Garnish with mint springs and serve with salad leave.