Ingredients
- 2 large aubergines (round or wide)
- 30g caciocavallo cheese (or provolone or other cheese that melts at a high temperature)
- 1 clove garlic (for sauce)
- 1 sprig thyme
- 500g canned chopped tomatoes
- 75g miso
- More garlic cloves for baking
Directions
Step 1
Heat the oil over medium heat in a pan, add the garlic clove and fry briefly till it is translucent and remove. Add the tomatoes and miso and bring to a gentle simmer. Reduce the heat to low and continue simmering for 20/25 minutes, stirring occasionally.
Step 2
Wash and cut the aubergines in half (lengthways if using long aubergines). Lightly score the aubergine flesh with a criss-cross pattern. Preheat the oven to 200°C, season with a drizzle of oil, thyme, and sliced garlic cloves, and cook skin-side down until golden brown.
Step 3
Once cooked, take them out of the oven and rest for 5 minutes. Top with the sauce and then the cheese and bake at 220°C for a few minutes to melt the cheese.
