Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.
The foundation of this dish is simple: aubergine halves are roasted first, then the soft flesh is mixed with tomato, garlic, parsley and breadcrumbs and returned to the skins. The aubergine thus becomes both the filling and the edible dish. The flavour is savoury and mild, with sweet notes from the cooked tomato and a fresh, herby touch. Breadcrumbs on top add contrast; without that crisp layer, the filling can feel a little soft.
Aubergines and ripe tomatoes are at their best in the warmer months, roughly from summer to early autumn. Out of season, a firm vine tomato works too, but let the tomato filling cook down a little longer so too much liquid doesn’t end up in the aubergine shells. Choose aubergines that feel firm and have smooth, glossy skins. Large ones are handy for stuffing; smaller aubergines may need a slightly shorter cooking time.
Roasting softens and concentrates the flesh, while the skin holds its shape well enough to support the filling. Let the aubergines cool briefly after roasting before scooping out the flesh, and leave a little flesh around the edges of the skins. Cook the tomato briefly in a frying pan to evaporate excess moisture. Only then stir in the flesh, herbs and some of the breadcrumbs. The remaining breadcrumbs on top turn golden brown in the oven. Fine, dry breadcrumbs work best; coarse breadcrumbs make for a more pronounced crunchy crust.
Parsley goes well with tomato and garlic, but you can replace some of it with basil if you prefer that flavour. You can make your own fine breadcrumbs from stale bread; fresh breadcrumbs are moister and won’t get as crisp. If you can’t find large aubergines, you can stuff smaller ones and serve them as individual portions. Keep the filling simple so the tender aubergine, juicy tomato and crisp breadcrumbs remain clearly recognizable.
Serve the aubergines lukewarm with a green salad and a lightly tart dressing. That freshness cuts through the soft, rich filling. You can roast the aubergines ahead and mix the flesh with the tomato in advance; cover and store the components in the fridge, then fill the shells just before baking. Refrigerate leftovers within two hours and eat them within three to four days. Reheat them thoroughly in the oven so the breadcrumbs crisp up again.
Preheat the oven to 220 °C (200 °C fan). Halve the aubergines lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Place them cut side up on a baking tray. Brush with 2 tablespoons olive oil and sprinkle with a pinch of salt.
Roast the aubergines for 25–30 minutes, until the flesh is soft and the edges are browned. Leave them to cool briefly. Scoop the flesh out of the skins with a spoon, leaving about 1 cm around the edges. Roughly chop the flesh.
Heat the remaining 2 tablespoons olive oil in a frying pan over medium heat. Cook the garlic for 30 seconds, add the tomatoes and half the salt, and cook for 5–7 minutes, until most of the liquid has evaporated.
Stir the aubergine flesh, parsley and 40 g breadcrumbs into the tomatoes. Season with pepper and extra salt if needed. Divide the filling among the aubergine skins and sprinkle the remaining 20 g breadcrumbs on top.
Bake the stuffed aubergines for 15–20 minutes, until the tops are golden brown. Meanwhile, whisk the red wine vinegar, mustard, 3 tablespoons olive oil and a pinch of salt into a dressing. Toss it with the lettuce just before serving. Serve the aubergines lukewarm with the green salad.
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