Aromatic aubergines

As per usual, this dish is one of those that's next-to-effortless to make, perfect for when you've had a long day. I'm not so sure it's suitable for the current climate as it has been incredibly warm in the UK of late (surprise!), but hey, if you're in the southern hemisphere I guess this will work just fine. I only had this a few weeks ago, and it's inspired by Italian and Middle Eastern flavours (an unusual combination?). For this you will need:

1 aubergine, cut in half, lengthways and scored (as in photo)
Extra virgin olive oil
Salt and pepper
Handful of fresh basil
1tbsp dried chilli flakes
400g diced tomatoes
40g cheddar, grated

Now, this one's super easy and rather effortless! Preheat your oven by setting it on full whack, and prepare the aubergines as in the photo above. Reduce the temperature to 180ºC, and bake the aubergines for 20 minutes. Whilst these are baking away, stick all of the other ingredients (apart from the cheese) in a food processor and get blitzing! Scrape off the sides and blitz once more for good measure. Grate the cheese and set aside. Once the 20 minutes are up, get your aubergines out, pour half the tomato mixture (keeping the leftover sauce in an airtight container for pasta the next day, or more baked aubergines, haha!) over, and top with grated cheese. Bake the aubergines for another 10 minutes, plate up and enjoy! It's a delight with crisp flatbread, or even simply on its own.

Hungry for more,
The Academicook