It's freezing here, it's snowing, time for nice and hot comfort food. This is another delicious experiment with aubergines, or, eggplants as you may call them. Not exactly local sourcing for me, but hey, I'm only human. The inspiration came from a french website that uses aubergines only. I gave it my personnal touch. You need 2 aubergines to stuff just one, even with potatoes added, the aubergineflesh shrinks a lot after cooking. For 2 persons, one half aubergine each; - 2 aubergines; one peeled and chopped + one not peeled but sliced in 2 lenghtwise - 4 quite small potatoes or 1 large one, cooked - 3-4 slices of lightly smoked bacon - grated mozzarella and parmezan - 1 egg - a dash of cream, depending of the moisture in the aubergines; about 1/2 cup is more than enough - oregano and rosemary, 2 cloves of garlic Cut the bacon in the smallest 5mm bits and fry in a pan without grease, untill done, with some dried rosemary. Cut the peeled aubergine in small chunks. Cut the flesh out of the other unpeeled aubergine and add to the other aubergine chunks. Use a spoon or parisienne-spoon to get the most flesh out, without piercing or damaging the skin of the unpeeled aubergine. Bring some chickenstock to a boil (I used bouillon cubes) and put the auberginechunks in it, together with chopped garlic. Boil for 10 minutes. Put in a sieve and squeeze the biggest part of the cooking water out,.. very gently! Cube the boiled potatoes is 1cm large chunks, add to the cooked aubergine and mix coarsely with a fork. Add fried bacon, oregano, cream, an egg and stir to mix nicely. Add mozzarella and parmezan, stir in. P&S. Fill the auberginehalves and sprinkle with some more parmezan. Put in the oven at 200°C for 30 minutes or untill nicely browned. Absolutely delicious! This started in fact as another left-over thing; what to do with 2 aubergines in winter! Also, nice inspiration for vegetarians! Could be made with feta and Greek (or Italian orzo) pasta instead of potatoes. The potatoes however remind of moussaka! A small ladle of bolognaise sauce would make it a fantastic 1 portion moussaka. What are your aubergine suggestions?