Stuffed Eggplant (Aubergine Farcie)
Ingredients
- 5 eggplants each weighing about 5 1/3 oz
- 3 floz oil
- 8 oz duxelles
- 5 1/3 oz tomato concass�e
- 1 tsp chopped parsley
- salt and pepper
- 2 oz white breadcrumbs
- 1 oz melted butter
- 10 floz jus lie or demi-glace
Instructions
- Cut off the stalks of the eggplants then cut them in half lengthways.
- Place on an oiled tray, sprinkle with oil and cook in the oven until the centre of the vegetables is soft.
- Remove the centre pulp from the eggplant with a spoon, place onto a cutting board and chop finely.
- Add to the hot duxelles, followed by the tomato concassée, parsley and seasoning.
- Fill the halves of eggplant with the stuffing, slightly dome-shape and mark trellis-fashion with the edge of a knife.
- Place on the tray, sprinkle with breadcrumbs and melted butter and place in the oven to gratinate.
- Serve in a vegetable dish, surrounded with either jus lie or demi-glace.
Calories: 154 kcal
Carbohydrates: 11 g
Protein: 3 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 110 mg
Potassium: 323 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 166 IU
Vitamin C: 4 mg
Calcium: 21 mg
Iron: 1 mg