Tomato Herb Aubergine Boats

Ingredients

• 2 large aubergines, halved lengthwise
• 3 tablespoons olive oil, divided
• 2 cups cherry tomatoes, roughly chopped
• 2 garlic cloves, finely grated
• 2 tablespoons capers or chopped olives
• 1/2 cup fresh breadcrumbs
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon chili flakes, optional
• 1/3 cup chopped basil and parsley, plus extra to finish
• Fine salt and black pepper
• Optional to serve: thick Greek yogurt, extra lemon wedges, salad leaves, or warm flatbread

Method

1. Heat the oven to 220 C / 425 F. Line a tray with baking paper.
2. Score the cut side of each aubergine half in a crosshatch pattern without cutting through the skin. Brush with 2 tablespoons olive oil, season well with salt and pepper, and place cut-side up on the tray.
3. Roast for 25-30 minutes, until the flesh is soft, lightly golden, and easy to press with a spoon. If the aubergines are very large, give them another 5 minutes before topping.
4. While they roast, mix the chopped tomatoes with garlic, capers or olives, lemon juice, half the herbs, a small pinch of salt, black pepper, chili flakes if using, and 1 teaspoon olive oil.
5. Spoon the tomato mixture over the roasted aubergines, letting some juices sink into the scored flesh. Roast for 12-15 minutes more, until the tomatoes look jammy but still bright.
6. Toast the breadcrumbs in the remaining olive oil in a small pan over medium heat for 3-5 minutes. Stir often until golden, then add lemon zest and a pinch of salt.
7. Finish the aubergine boats with lemon breadcrumbs, the remaining herbs, extra black pepper, and a spoon of Greek yogurt on the side if desired. Serve warm.