By Marc Fosh
Cooking time: 30–40 minutes
Preparation time: 15 minutes
Stuffed aubergines (eggplant) are often served as a simple, family treat in Mallorca. The aubergine is such a wonderful vessel for capturing flavour, and when grilled (broiled) until crisp, stuffed and baked with melting Manchego cheese, what’s not to love?
Preheat the grill (broiler) until hot and heat the oven to 200°C/400°F/gas mark 6.
Cut the aubergines (eggplant) in half lengthways and scoop out the flesh, leaving the shells about 1cm/.in thick. Chop the aubergine flesh and set aside. Brush the shells with a little of the olive oil and grill (broil) until soft, about 6–8 minutes. Arrange the shells on a baking sheet and set aside.
Heat the remaining olive oil in a heavy saucepan over a low-medium heat and fry the pork for 3–4 minutes, until browned. Add the onion, garlic and thyme and cook for a further 2 minutes. Add the tomatoes, tomato purée (paste), paprika, cinnamon, wine and the reserved chopped aubergine. Stir in the flour and cook for about 8–10 minutes, until all the liquid has evaporated and the mixture is dry.
Fill the aubergine shells with the stuffing mixture and top each with grated Manchego, breadcrumbs, a drizzle of olive oil and a little paprika. Bake in the oven for 10–15 minutes, until the cheese has melted and the breadcrumbs are golden brown. Serve immediately.