|Olive oil/Melted butter||2 Teaspoon|
|Cooked bacon||2 Ounce, diced|
|Chopped hard cooked eggs||1 Tablespoon|
|Chopped cooked onion||1 Tablespoon|
|Tomato||1 , skinned and chopped|
|Fresh breadcrumbs||2 Ounce|
|Cheddar cheese||5 Ounce, grated|
|Tomato sauce/1/2 pint cheese sauce||1⁄2 Pint|
Wash the aubergines and remove the stalk, then cut in half lengthwise.
Cut round each half aubergine 1/4-inch from the skin and then criss-cross cut the surface lightly to ensure even cooking.
Sprinkle with salt and olive oil or melted butter.
Put on a greased baking tin in a moderately hot oven (400°F - Gas Mark 5) until the centre is nearly cooked, 15-20 minutes.
Make the stuffing by mixing all the ingredients together, except sauce (reserve 1 oz.cheese).
Scoop out about half the flesh from the centre of the cooked aubergines, chop up and add to the stuffing.
Fill the aubergine cases with the stuffing, sprinkle with remaining cheese and return to the oven for a further 15 minutes.
Serve hot with tomato or cheese sauce.