Stuffed Eggplant (Aubergine Farcie) recipe

Stuffed Eggplant (Aubergine Farcie)

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Servings: 10
Calories: 154

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
Cuisine French
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