Ingredients
Aubergines
Garlic
Mint
Olive oil
Goats' cheese
Pine kernels (toasted)
Dried apricots (chopped)
Dried prunes (chopped)
Crumbed brioche
Method
Cut each aubergine into 4-inch pieces. Score the flesh, rub with garlic, mint and olive oil. Roast in a slow oven for around 20 minutes.
Cut in half then push down the centres to make a cavity. Take a piece of goats' cheese, mash with a fork and mix with some toasted pine kernels, chopped dried apricots, chopped dried prunes and some brioche crumb. Pack the cavities with this mix, sandwich together and wrap with foil that has been brushed with olive oil. Return to the oven for 10 minutes or place on a barbecue. | 
