Stuffed Aubergines #3


2 large long aubergines (total weight approx. 1 1/4 lb (600 g)
1 clove garlic
1 medium-sized ripe tomato
9 firm black olives, stoned
2 tbsp capers
2 tbsp finely chopped parsley
1 1/2 oz (40 g) grated hard cheese
wine vinegar fine dry breadcrumbs
olive oil
salt and pepper

serve with:

grilled chicken
green salad


1. Preheat the oven to 400°F (200°C) mark 6. Bring a large saucepan, three-quarters full of salted water, acidulated with 1 tbsp wine vinegar to the boil.

2. Meanwhile, wash and dry the aubergines, slice off their ends and cut lengthwise in half. Scoop out most of the flesh, leaving behind an even layer next to the skin about 1/4 in (6 - 7 mm) thick.

3. Blanch these in the boiling water for 1 minute; take out with a slotted ladle and leave to drain upside down on a clean cloth. Chop the flesh together with the garlic.

4. Heat 3 tbsp (1/4 cup) olive oil in a large, non-stick frying pan and gently fry the chopped mixture, stirring, for 2 - 3 minutes.

5. Stir in 3 tbsp breadcrumbs and season with salt and pepper. Continue cooking over a low heat for a further minute, then remove from the heat.

6. Blanch, peel, seed and chop the tomato (use a drained tinned tomato if wished). Finely chop the olives. Stir the tomato, olives, grated hard cheese, capers and parsley into the fried mixture, adding 1 tbsp more oil.

7. Add a little more salt if wished, and plenty of freshly ground black pepper. Lightly oil a wide, shallow, ovenproof dish or small roasting tin; fill the aubergine skins with the mixture, sprinkle with more breadcrumbs and place carefully in the dish in a single layer.

8. Bake in the oven for about 15 minutes and brown under a hot grill for the last 3 minutes. Serve warm or cold.

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