5 x 150 g eggplants
100 ml oil
250 g duxelles
150 g tomato concassée
5 g chopped parsley
salt and pepper
50 g white breadcrumbs
25 g melted butter
300 ml jus lie or demi-glace
100 ml oil
250 g duxelles
150 g tomato concassée
5 g chopped parsley
salt and pepper
50 g white breadcrumbs
25 g melted butter
300 ml jus lie or demi-glace
method
1. Cut off the stalks of the eggplants then cut them in half lengthways.
2. Place on an oiled tray, sprinkle with oil and cook in the oven until the centre of the vegetables is soft.
3. Remove the centre pulp from the eggplant with a spoon, place onto a cutting board and chop finely.
4. Add to the hot duxelles, followed by the tomato concassée, parsley and seasoning.
5. Fill the halves of eggplant with the stuffing, slightly dome-shape and mark trellis-fashion with the edge of a knife.
6. Place on the tray, sprinkle with breadcrumbs and melted butter and place in the oven to gratinate.
7. Serve in a vegetable dish, surrounded with either jus lie or demi-glace.
2. Place on an oiled tray, sprinkle with oil and cook in the oven until the centre of the vegetables is soft.
3. Remove the centre pulp from the eggplant with a spoon, place onto a cutting board and chop finely.
4. Add to the hot duxelles, followed by the tomato concassée, parsley and seasoning.
5. Fill the halves of eggplant with the stuffing, slightly dome-shape and mark trellis-fashion with the edge of a knife.
6. Place on the tray, sprinkle with breadcrumbs and melted butter and place in the oven to gratinate.
7. Serve in a vegetable dish, surrounded with either jus lie or demi-glace.
serving amount
serves 10
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