2 aubergines, stalks removed, halved lengthways
50 g (2 oz) ham, chopped
15 ml (1 tbsp) chopped parsley
1 tomato, skinned and chopped
50 g (2 oz) fresh breadcrumbs
1/2 onion, skinned and grated
salt and freshly ground pepper
175 g (6 oz) cheddar cheese, grated
chopped parsley, to garnish
50 g (2 oz) ham, chopped
15 ml (1 tbsp) chopped parsley
1 tomato, skinned and chopped
50 g (2 oz) fresh breadcrumbs
1/2 onion, skinned and grated
salt and freshly ground pepper
175 g (6 oz) cheddar cheese, grated
chopped parsley, to garnish
method
1. Scoop out the flesh of the aubergines to leave a 5 mm (1/4 inch) shell. Roughly chop the flesh.
2. Make the stuffing by combining the ham, parsley, tomato, breadcrumbs, onion, seasoning and 50 g (2 oz) cheese with the aubergine flesh.
3. Place the aubergine shells in a baking dish and fill with the mixture. Sprinkle with the remaining cheese and cover with foil.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, then uncover and cook for a further 5 - 10 minutes until crisp and golden. Serve hot, garnished with chopped parsley.
2. Make the stuffing by combining the ham, parsley, tomato, breadcrumbs, onion, seasoning and 50 g (2 oz) cheese with the aubergine flesh.
3. Place the aubergine shells in a baking dish and fill with the mixture. Sprinkle with the remaining cheese and cover with foil.
4. Bake in the oven at 200°C (400°F) mark 6 for 20 minutes, then uncover and cook for a further 5 - 10 minutes until crisp and golden. Serve hot, garnished with chopped parsley.
serving amount
serves 4
rate this recipe
9.4
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
