Ingredients
- 3 aubergines
- 6tbsp olive oil
- Salt and pepper
- 250g mascarpone
- 1 egg yolk
- Zest of half an orange
- ½tbsp harissa paste
- 100g panko breadcrumbs (ordinary breadcrumbs will do too)
- More oil, for drizzling
1 Preheat your oven to 180 degrees Celsius.
2 Cut the aubergines in half lengthwise. Score the flesh and place on an oven tray, cut side up.
3 Drizzle the olive oil over the aubergines, making sure it is rubbed well into the flesh, then season them with salt and pepper.
4 Bake for 40 minutes, until soft and tender.
5 Meanwhile, mix the mascarpone with the egg yolk, orange and harissa, then season the mixture.
6 Spoon the mixture evenly over the aubergine, sprinkle the breadcrumbs over the top and drizzle with a little olive oil. This can all be done ahead of time.
7 When ready to serve, bake for 20 minutes more until the tops are golden and crisp. Serve with some salad.
