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Stuffed Aubergine

Ingredients
  Aubergines 2 Medium
  Olive oil/Melted butter 2 Teaspoon
  Cooked bacon 2 Ounce, diced
  Chopped hard cooked eggs 1 Tablespoon
  Chopped cooked onion 1 Tablespoon
  Tomato 1 , skinned and chopped
  Fresh breadcrumbs 2 Ounce
  Cheddar cheese 5 Ounce, grated
  Tomato sauce/1/2 pint cheese sauce 1⁄2 Pint
  Salt To Taste
  Pepper To Taste
Directions

Wash the aubergines and remove the stalk, then cut in half lengthwise.
Cut round each half aubergine 1/4-inch from the skin and then criss-cross cut the surface lightly to ensure even cooking.
Sprinkle with salt and olive oil or melted butter.
Put on a greased baking tin in a moderately hot oven (400°F - Gas Mark 5) until the centre is nearly cooked, 15-20 minutes.
Make the stuffing by mixing all the ingredients together, except sauce (reserve 1 oz.cheese).
Scoop out about half the flesh from the centre of the cooked aubergines, chop up and add to the stuffing.
Fill the aubergine cases with the stuffing, sprinkle with remaining cheese and return to the oven for a further 15 minutes.
Serve hot with tomato or cheese sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Stuffing
Ingredient: 
Eggplant
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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