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Stuffed aubergine

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 2):


1-Preheat the oven to 180 C.

2-Cut the aubergine in half lengthways and scoop out the inside flesh.

3-Chop the aubergine flesh, carrot, leek and tomatoes into small pieces then fill it all into the two aubergine halves.

4-Place into an ovenproof dish and season with salt and pepper. Sprinkle parmesan and drizzle olive oil over the top.

5-Cover dish with aluminium foil to prevent from drying out. Cook in the oven at 180C for 60 minutes. Serve immediately.
Advice: Goes well with rice and a glass of dry white wine or young red wine.

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