This dish brings back fond memories of my days in the Princess of Wales’s kitchen. Stuffed Aubergine was one of her favourite dishes and more often than not, one that I would leave in the refrigerator for her to reheat on the weekend.
She always insisted that her staff took weekends off to be with their families. This is one of those dishes that seems to improves with sitting and could be prepared ahead of time so worked perfectly for her.
The flavours and textures create a healthy and enjoyable lunch dish when served on its own with salad leaves, but also an interesting vegetable for dinner when served alongside a steak from the grill.

• 2 x 6-inch Aubergines – eggplants
• 2 oz finely chopped red onion
• 1 courgette - (zucchini)
• 3 oz sliced button mushrooms
• 1 large orange pepper
• 2 ribs of celery
• 1 large fresh tomato (finely chopped)
• 2 rashers (slices) cooked bacon
• 1 Tbs. parmesan cheese
• 3 oz mozzarella cheese (+ 2 oz for garnish)
• 2 Tbs olive oil (+ 2 Tbs for brushing)
• 1 Tbs chopped fresh basil (+3 sprigs for garnish)

1. Turn on the oven to 350F.
2. Cut each of the Aubergines into two 2-inch cylinders.
3. Lay them on their sides and cut a circle in the white flesh about ¼ inch from the skin all the way round and about one inch deep.
4. “Score” the inside of the circle – make cross cuts into the flesh of the circle about ½ inch deep – this will make it easier to scoop out the flesh once it is cooked.
5. Brush the Aubergine flesh top and bottom and bake on a tray in the oven for 15-20 minutes. Turn each one upside down halfway through cooking so that the bottoms don’t get too brown.
6. When the flesh feels soft, remove from the oven and allow them to cool.
7. Roughly chop the courgette, pepper and celery into about ¾-inch cubes.
8. In a skillet on medium heat, add 2 tablespoons of olive oil then the chopped red onion, pepper, courgette, celery and mushrooms: season with salt and pepper and cook until the vegetables start to soften.
9. Stir in the tomato: test the vegetables again for seasoning and allow the mixture to cool.
10. Finely chop the bacon and dice the mozzarella into small cubes and add to the cooled vegetables along with the chopped basil.
11. Gently remove the flesh from the insides of the Aubergines, taking care to leave about ¼-inch on the bottom – (creating a shell), then chop the flesh and add to the vegetables.
12. Spoon the mix into the aubergine shells, dividing it between the four.
13. Sprinkle the tops with the parmesan cheese and the stuffed Aubergines are now ready for the oven, or to be placed into the refrigerator ready for a Princess to reheat.
14. To serve the stuffed aubergines ,bake in a 350F oven straight from the refrigerator for about 15 minutes.
15. I think they present well on a bed of mixed salad leaves tossed in olive oil and fresh lemon juice, and garnished with basil leaves, diced mozzarella and tomato.