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  Added: Mar 29, 2011  •  Visited (366)  •  Print version Print this recipe (8)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Auberglnes
What You Need:
  • 6 medium-sized aubergines
  • A handful of chopped parsley
  • 1 chopped onion, sauted for 1 - 2 minutes in hot oil
  • Salt and pepper
  • A slice of bread soaked in milk
  • 1 egg
  • Breadcrumbs

  • How To Cook:
    1. Cut off the aubergine ends and boil in salted water without overcooking.

    2. Drain them, cut lengthwise and carefully take out all the flesh.

    3. Chop this and add the onion, bread, parsley, salt and pepper; bind with the egg and fill the aubergines with this mixture.

    4. Arrange in a fireproof dish, sprinkle some breadcrumbs and a little more oil over them and cook in a moderate oven (350░F) for about 15 minutes.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Argentina
    Dish ╗ Appetizers
    Main Ingredient ╗ Vegetables ╗ Eggplant
    Main Ingredient ╗ Vegetables ╗ Onion
    Main Ingredient ╗ Herbs & Spices ╗ Parsley



     




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