So... tonight's supper is an aubergine bake with cinnamon and Morcilla, based on a recipe courtesy of Seumas MacInnes and his Stornoway Black Pudding Bible.
First cut your aubergines in half and fry in olive oil until golden and a bit wilted. Remove the aubergines and scoop some of the flesh out of the shells and dice it. Cut up some onion and garlic and adding a little more oil to the pan fry them slowly on a gentle heat until the onion is transparent.
Perfect supper dish which we had with a glass of Galician cidre chilled very cold!