Stuffed aubergine

Ingredients

1 medium aubergine, cut in half lengthways
1 tbsp olive oil
1 plum tomato, chopped
100g/3½oz feta cheese
1 tbsp chives, chopped
salt and freshly ground black pepper
To garnish
1 tsp fresh chives, chopped

Method

1. Score the flesh of the aubergine with a sharp knife and drizzle with olive oil.
2. Place onto kitchen paper on a microwave-safe plate and place in the microwave to cook on a high power for three minutes, or until the flesh is cooked and soft.
3. Remove from the microwave and scoop the cooked flesh into a food processor, retaining the skins.
4. Add the tomato, feta, and chives to the food processor and blend together.
5. Season, to taste, with salt and freshly ground black pepper and spoon the aubergine mixture back into the aubergine skins.
6. Serve sprinkled with chopped chives.