4 aubergines
Low-calorie cooking spray
1 large onion, finely chopped
4 garlic cloves, finely chopped
300g red and yellow cherry tomatoes, halved or quartered
30g fresh basil leaves, finely chopped, plus torn leaves to serve
1 red chilli, finely chopped
1 tsp dried Italian seasoning
280g reduced-fat mozzarella, roughly chopped
Mixed-leaf salad, to serve
1 Preheat your oven to 200°C/fan 180°C/gas 6. Halve the aubergines lengthways and, using a small knife, cut a 1cm-thick border inside each half. Scoop out and reserve the flesh inside the borders so you’re left with 8 x 1cm-thick aubergine shells. Place on a non-stick baking tray, cut-sides up, then spray with a little low-calorie cooking spray and season. Cover with foil and bake for 15-20 minutes.
2 Meanwhile, finely chop the aubergine flesh. Spray a non-stick frying pan with low-calorie cooking spray and stir-fry the aubergine and onion for 10-15 minutes, or until softened. Stir in the garlic, tomatoes, chopped basil, chilli and Italian seasoning and stir-fry for a further 2-3 minutes. Remove from the heat and stir in half the mozzarella.
3 Divide the mixture between the cooked aubergine shells, season, then divide over the remaining mozzarella. Return to the oven for 20 minutes, or until lightly browned, then scatter over the torn basil. Serve 2 aubergine halves per person with the mixed-leaf salad.