Prepare all ingredients according to the list above and read through the recipe before starting
With the tip of a knife, score the flesh deeply into a diamond cross-hatch pattern, without piercing the skin
2 aubergines
Sprinkle with (i) on the surface and into the cuts
salt
Let it rest for 30 minutes (timer)
Preheat oven to 200 °C
Over the kitchen sink, gently squeeze the halved aubergines to extract the salty juice and wipe them dry using a paper towel
Add (i) on top of each cut side
8 tablespoons spicy paste of roasted red bell peppers
Transfer them to an ovenproof dish, cut side up
Bake in the oven for 45 minutes (timer)
Serve
Notes
It is very important not to skip the first part of salting the aubergine halves since they contain a lot of water. The salt will extract some of the extra water so that the aubergines do not absorb all the oil from the paste
My notes
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2 aubergines - cut in half lengthwise - rinse before use
8 tablespoons spicy paste of roasted red bell peppers - see recipe
salt - to your taste
200 °C