Stuffed Aubergine Parcelwith Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce

Preheat the oven to 400°F (400°F).

Brush the aubergine halves with olive oil, season with salt and pepper, and place cut‑side down on a baking sheet; roast for 25 minutes until the flesh is tender.

While the aubergine roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 3 minutes. Remove from heat and let cool slightly; this creates the confit garlic.

In a mixing bowl, combine the softened ricotta, grated parmesan, lemon juice, and the cooled confit garlic. Whisk until the mixture is smooth and creamy, then season with salt and pepper to taste.

When the aubergines are done, remove them from the oven and let cool for 2 minutes. Scoop out the roasted flesh, reserve it, and fold it into the ricotta mixture. Mix well.

Spoon the stuffing back into the aubergine shells, packing it tightly, and return the trays to the oven. Bake for an additional 15 minutes, or until the tops are lightly golden.

Meanwhile, prepare the sauce: heat the remaining 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.

Add the chopped tomatoes and red bell pepper to the saucepan, season with salt and pepper, and bring to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the vegetables are soft and the sauce has thickened.

Remove the sauce from heat and adjust seasoning if needed.

Plate the stuffed aubergine parcels, spoon the roasted tomato‑red pepper sauce over each, and garnish with croutons.

Allow the dish to rest for 2 minutes before serving to let flavors meld.