Superb, quick meal that bergs you to dip crusty bread in it. Used frozen sardines here, but something a little more solid would be ideal. From Aegean, pg. 59
Tag
Aegean
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This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish. So I took inspiration from this new physical form and created a sort of lasagne. Flexible in that it can be a sauce with other things or a sort of stew on its own. Oo, also cheddar is not the suggested cheese, but used here it was fine. I do think the nuttiness of gruyere would be a benefit, however. From Aegean, by Marianna Leivaditaki, pg. 118