MAKING

1) Halve the aubergines lengthwise and slit in a criss cross pattern inside the skin.

2) Sprinkle salt over each half, keep aside for 30 minutes and drain well.

3) In a frying pan, gently fry the halves in oil, with the cut side down, for about 5 minutes.

4) Alllow to cool and scoop out the centre of each half with a tablespoon.

5) In a thick saucepan, stir and saute the onion, garlic and rice, in oil over a low heat for 5 minutes.

6) Stir in water, herbs, tomato and aubergine pulp, then simmer covered until the rice is just tender and almost dry.

7) Turn off the heat, stir in the egg and cheese, then season to taste.

8) Stuff the aubergine skins with the mixture and apply oil over the skin.

9) In a greased ovenproof dish, place the stuffed halves, sprinkle over with cheese and breadcrumbs.

10) Bake in a moderately hot oven for 15 minutes or place under a grill on low heat for 15 minutes.

SERVING

11) Serve immediately with sprouts, cabbage, kale or broccoli.