Olivia - National Champion

Method:

1. Put the aubergine halves on a chopping board and spoon out the centre of the flesh inside (save this for later). Roughly chopped the reserved aubergine and set to one side.
2. Lay the aubergine shells on a baking tray and sprinkle with salt. Turn over to allow the excess moisture to drip out for about 15-20 minutes.
3. Heat the olive oil a large non-stick frying pan and cook the onion and garlic for 1-2 minutes. Add the mince and cook for 5-7 minutes, stirring occasionally. Add the dried herbs and spices, tomato purée, the glug of red wine and the reserved aubergine. Turn down the heat and simmer for 10-15 minutes.
4. Next, melt the margarine in a small non-stick pan under w low heat, once melted add the flour and mix until it becomes a roux (a yellowish paste). Add the milk bit-by-bit to the roux, mixing all the time until any lumps disappear. Stir in the cheese Set aside off the heat.
5. Separate the egg whites from the yolk and place into separate medium bowls. Whisk the egg whites with an electric whisk until a thick foam is formed. When the roux is cool whisk in one egg yolk then fold in the egg whites with a metal spoon (it should almost double in volume).
6. Preheat the oven to Gas mark 4, 180°C, 350°F.
7. Turn the aubergine shells upright and pat dry with kitchen paper then put on a non-stick baking tray. Spoon the mince mixture into each aubergine half then add the cheesy foam sauce generously over the mince and aubergine. Sprinkle over the Parmesan cheese.
8. Bake in the oven for 15-20 minutes, or until the cheese is golden
9. To prepare the salad; in a small bowl mix the tomatoes and onions together, tear the basil leaves and add to the salad, season and add half the balsamic vinegar.
10. Arrange the rocket leaves on two presentation plates and spoon a little salsa on top. Drizzle the remaining balsamic vinegar onto the plate around the salad.
11. Carefully remove the aubergines from the oven and serve with the salad.