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Stuffed Aubergines Egg Plant Provencale

The.french.connection's picture
Ingredients
  Aubergines 6 (Egg Plant)
  Grated cheese 50 Gram (1/2 Cup)
  Onions 2 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Ripe tomatoes 2 Large, blanched, deseeded
  Finely chopped fresh mint 1 Teaspoon
  Chopped fresh thyme/Dried thyme 1 Teaspoon
  Green chillies 2 , deseeded and chopped
  Chilli powder 1 Teaspoon
  Salt 2 Teaspoon
  Fresh ground pepper 1⁄2 Teaspoon
  Olive oil/Corn oil 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Cream 4 Tablespoon
Directions

1. Cook aubergines for 10 minutes in boiling water. Drain well.
2. Cut in half lengthwise with the stem and scoop out the centre leaving 1/2" wall of skin. Sprinkle lightly with little salt ana chop scooped out pulp.
3. Melt butter or margarine, fry onions and garlic until softened but not browned. Add tomatoes, herbs, pepper, 1 level teaspoon salt, chilli powder, green chillies and mix well. Cook for 5 minutes and add chopped scooped out pulp. Cook further for 5 minutes.
4. Fill the aubergine cases with above mixture. Brush the top with olive ail.
5. Sprinkle grated cheese on top and dot with cream.
6. Arrange the stuffed aubergines in a greased baking dish. Put under hot grill,until browned lightly or bake in a preheated hot oven (220°C-425°F-gas mark-7).
7. Serve immediately. Best to complete stage 6 just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet

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