Cheese & Grape Stuffed Aubergine Boats

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan) or 400°F.

2. 2

   Slice the aubergines in half lengthwise and scoop out most of the flesh, leaving a 1cm border to form 'boats'. Reserve the scooped-out flesh.

3. 3

   Place the aubergine boats on a baking tray, brush with half of the spreadable butter, and bake for 20 minutes until softened.

4. 4

   Meanwhile, chop the reserved aubergine flesh and sauté in a pan with the remaining spreadable butter for 5 minutes until soft.

5. 5

   Halve the grapes and slice the black olives. Grate the reduced fat cheddar cheese.

6. 6

   In a bowl, combine the sautéed aubergine flesh, grapes, olives, and half of the grated cheese.

7. 7

   In a separate bowl, beat the egg. Add the plain flour and mix to form a thick batter. Stir this into the aubergine, grape, and olive mixture.

8. 8

   Remove the aubergine boats from the oven and fill them with the prepared mixture. Sprinkle the remaining cheese on top.

9. 9

   Return the stuffed aubergine boats to the oven and bake for another 15-20 minutes, until golden and bubbling.

10. 10

    Allow to cool slightly before serving. Enjoy your Cheese & Grape Stuffed Aubergine Boats!