Stuffed Isle of Wight Aubergines with Roasted Isle of Wight Tomatoes

• 4 Isle of Wight Aubergines
• 230g jar Isle of Wight Slow Roasted Tomatoes
• 1 large onion, diced
• Salt and pepper
• 200g white rice
• 1 lemon, zest and juice
• 20g butter
• 500ml vegetable stock
• 30g parsley, chopped
• 220g blue cheese, crumbled

Preheat the oven to 180°C. Slice the tops off the aubergines, carefully scoop out most of the flesh with a spoon and roughly chop.

Drain the tomatoes, reserving their oil.

Paint the aubergine shells with the tomato oil, inside and out, season with salt and pepper and bake in the oven for twenty minutes or until soft but holding their shape.

Meanwhile, fry the onion and the flesh from the aubergines, in 2 tbsp of the reserved tomato oil, in a deep pan until starting to colour. Add the rice, lemon, butter and vegetable stock and gently cook for 10 minutes, add the tomatoes and mix in. Remove from the heat and cover with a lid.

Remove the aubergines from the oven. Spoon the rice mixture into the aubergines, top with the cheese and replace the tops of aubergines. Return to the oven for 10 minutes until the cheese has melted.