Baked Aubergines with Samfaina

By Scott Marley

(serves four as a main course) Here is an interesting version of samfaina, which is a type of Spanish ratatouille. The flavours of this dish are wonderfully intense, whether it is served hot or cold. 5 squat, plump aubergines, stalks removed 8 tablespoons olive oil 2 red peppers 1 onion, finely chopped 1 garlic clove, crushed 1 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 2 anchovy fillets, finely chopped 8 fresh basil leaves, chopped 4 sprigs of basil to garnish 1 tablespoon chopped fresh parsley 75g manchego (or Cheddar) cheese, coarsely grated Salt and freshly ground black pepper METHOD Preheat the oven to 200C/400F/gas mark 6. Rub the aubergines with 4 tablespoons of the olive oil and then prick them all over with a small knife. Wrap them in foil so they are totally enclosed, place on a baking sheet and bake for 15-20 minutes. Rub the red peppers with 2 tablespoons of the oil, put them on a baking sheet and roast for about 25 minutes, until charred and soft. Remove the aubergines from the foil and leave until cool enough to handle. Slice a lid from the top - the stalk end- of 4 of the aubergines and scoop out the flesh, being careful not to split the skin. Finely chop the scooped-out flesh and the remaining whole aubergine. Heat the remaining oil in the pan, add the onion and garlic, then cover and sweat for 10-15 minutes, until soft and pale golden. Meanwhile, peel and deseed the roasted peppers and chop finely. Add to the onion, then stir in the cumin and paprika and cook for 5 minutes. Add the chopped aubergines, anchovies and herbs and cook for 2 minutes. Season to taste with salt and pepper. Fill each aubergine with the samfaina, sprinkle over the cheese and return to the oven for about 5 minutes, until bubbly and golden. Garnish with the basil sprigs and serve.

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