Today, we're cooking delicious stuffed aubergines using fresh herbs from the garden. Rain or shine, we'll bring you a cozy, heartwarming recipe perfect for any weather. Let's dive into the kitchen and get started!

Key Chapters with Timestamps

00:00 - Introduction and Herb Picking in the Garden
02:14 - Prepping the Herbs for Pesto
05:14 - Prepping the Aubergines
08:12 - Stuffing the Aubergines (Vegetarian Version)
08:44 - Stuffing the Aubergines (Meat Version)
10:36 - Baking the Aubergines
12:29 - Final Touches and Serving
14:48 - Tasting and Conclusion

List of Ingredients

For the Pesto:
Fresh parsley (leaves only)
Fresh rosemary (1 sprig)
Fresh sage (3 leaves)
Fresh thyme (3-4 sprigs)
1 garlic clove (optional)
20g Parmesan cheese
2 tablespoons dried bread crumbs
Olive oil
Salt and pepper to taste

For the Aubergines:
2 aubergines
Olive oil (for brushing)
Fresh tomatoes (sliced)
Slices of cheese (e.g., cheddar)
Ham slices (for meat version)
Ricotta (for garnish)

Cooking Instructions
Chop the herbs finely or use a food processor.
Crush garlic (if using) and add to the herbs.
Grate Parmesan cheese and mix with herbs.
Add olive oil, salt, and pepper, then mix until you get a damp consistency.
Add bread crumbs gradually to reach desired texture.

Aubergine Preparation:
Remove the head of each aubergine.
Slice the aubergines, keeping the slices connected at the bottom.
Brush or coat the inside and outside of the aubergines with olive oil.

Stuffing the Aubergines:
For the vegetarian version, stuff the slices with tomato and cheese.
For the meat version, add ham along with the tomato and cheese.
Use some of the leftover pesto mixture to sprinkle on top before baking.

Baking:
Place the stuffed aubergines on a baking tray.
Preheat the oven to 180°C (200°C for conventional oven).
Bake for 40-45 minutes, checking after 30 minutes to ensure they don't burn.

Final Touches:
Remove from oven and gently transfer to serving plates.
Garnish with a bit more pesto and a sprinkle of fresh ricotta.
Serve warm and enjoy!

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