Stuffed Aubergines

• 2 large aubergines
• salt
• oil, for frying
• 1–2 tablespoons grated hard cheese

Cut the aubergines in half lengthways. Using a sharp knife, criss-cross the cut surfaces, sprinkle with salt and leave, cut surface down, for 30 minutes to draw some of the juices. Rinse and pat dry in absorbent paper. Heat the oil in a large frying pan, add the aubergines (cut surface down) and fry gently for 5–10 minutes, or until the flesh is soft. Scoop out aubergine flesh with a spoon and