Often the best dishes come from things you have hanging around in the fridge and need using up. I made stuffed aubergines last week from a few ingredients that were rapidly approaching their sell by date. OK so I can't take all the credit, I had seen a similar recipe somewhere but you can pretty much stuff anything you want into an aubergine as long as it's edible.
What you need for 2 people:
2 x aubergines
3 x good quality sausages
10 x cherry tomatoes finely chopped
2 x Garlic cloves finely chopped
1 x chilli finely chopped
a handful of breadcrumbs
a good handful of parmesan
5 torn basil leaves
Fry the onion, garlic and chilli. Once the onion is softened, take the sausagemeat out of the skin and add to the pan and fry. When the sausagemeat is cooked, add the tomatoes. Scoop out the flesh of the aubergine and fry in a separate pan. When everything is cooked, mix together adding a handful of breadcrumbs, parmesan, salt, pepper and basil. Put some olive oil over the aubergine shells, fill with the mixture then cook in the oven at 180c for about half an hour.
The question is this: Do you really need to salt the aubergines first? I always used to do it as I was told it reduces bitterness, but have recently discovered (after a bout of laziness when I couldn't be bothered to do it) that it doesn't really make any difference. I've since read that apparently these days, the bitterness is bred out of the aubergine so salting isn't necessary. It is however when frying. As the aubergine contains almost 90% water, when fried, the water escapes and is replaced by oil. So that would explain why I get through almost a whole bottle of olive oil when I make parmigiana!