Split aubergines in two lengthways, score round edge and across, sprinkle with salt and leave for 30 minutes to degorger.
Skin the kidneys and cut out cores, cut in half lengthways.
Heat a small pan, drop half the butter and, when foaming, put in the kidneys. Brown quickly on all sides then remove from the pan and keep warm.
Lower the heat, add remaining butter and onion. Cook for 2-3 minutes then draw aside.
Stir in the flour, tomato puree and stock and bring to the boil.
Add the crushed garlic to the pan with pepper bayleaf and kidneys. Cover and simmer for 20 minutes.
Wipe the aubergines dry and sauté slowly in oil until soft. [Aubergines brown very quickly when sauted. If the flesh is browned before being cooked right through, complete cooking in oven.]
Skin the tomatoes, remove the seeds and roughly chop flesh.
When aubergines are tender, scoop out the pulp with
a spoon, leaving the skins intact. Remove the bayleaf from the kidneys, add the tomatoes and aubergine pulp and simmer for 2-3 minutes.
Set the aubergine skins in an oven-proof dish, fill with the mixture and dust the tops with the cheese and crumbs.
Brown in a 220 degree Celsius oven for 7 minutes.
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