We've had quite a few visitors recently, some (very inconveniently) with various dietary requirements.

Now, whilst my wife is now a dab hand at gluten-free, dairy free, vegan, etc baking, I'm still running around in panic when my kids' friends are brought home.

The casual, 'Oh by the way, they're vegetarian (or vegan),' thrown in just before dinner, usually leaves me scratching my noggin, panicking and struggling to not serve half a cow up with every meal!

However, I'm learning to cook some pretty tasty veggie dishes as a result of these panic station visits!

This easy recipe serves two as a main course, or makes four decent sides for those who still can't do without meat!

Ingredients:

• 2 large aubergines (eggplants)
• 1 red onion finely chopped
• 6 tomatoes chopped
• 1 chilli pepper finely chopped (optional)
• Handful of fresh parsley
• Handful of fresh basil
• Tsp dried thyme
• Tsp dried oregano
  
  [Dried mixed herbs can be substituted for above]
• 3 tbsp olive oil
• Half glass of white wine
• Juice of half a lemon
• 3 cloves garlic crushed
• 1 ounce grated parmesan cheese
• 1 ounce grated mozzarella
  
  [Grated vegan cheese substitute can be used if your daughter turns up with a really panic- inducing friend!]
• Salt and pepper

Method:

Stomp off into the kitchen, slam a few cupboards, and mutter loudly for a while about bloody meat-free diets!

Then:

Preheat oven to 190°.

Cut eggplant in half lengthways. Carefully cut out flesh leaving 5mm depth and sides. You can slice a criss-cross paternity then use a spoon to scoop out the flesh. Chop roughly if needed. Set aside for later.

Rub a little olive oil into the shell and season well. Place on baking tray and cover with foil, cook in oven for 20 minutes.

Meanwhile, in a pan on medium heat , fry the finely chopped onion in a little olive oil til softened (6-8 mins).

Add the chopped eggplant flesh, garlic and herbs, add chilli if using, and half the dried herbs, cook for another 4 minutes, the eggplant will darken.

Add the tomatoes, lemon juice and white wine. Stir well, cook for two minutes or so to burn off alcohol.

Reduce heat and simmer gently with a lid on for 8-10 mins, stirring occasionally, until mixture has broken down and softened.

Remove the lid and stir until most of any remaining liquid has absorbed.

Remove shells from oven and spoon in filling.

Mix the grated cheeses with half the dried herbs and sprinkle over stuffed eggplant shells. Season.

Return to the oven for 20 - 25 mins, until the cheese has melted and browned.

Serve, enjoy, and stop moaning about 'bloody veggies,' you just may learn something!

FWR

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