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  Added: Jun 29, 2011  •  Visited (368)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Aubergines
What You Need:
  • 4 aubergines
  • 2 eggs
  • 2 tablespoons breadcrumbs
  • 2 tablespoons sour cream
  • A little finely chopped parsley
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • Salt
  • Olive oil
  • 1 pound tomatoes
  • ˝ a parsnip

  • How To Cook:
    1. Simmer the aubergines until cooked, cut in half, remove the centers and mix with the beaten eggs, breadcrumbs, sour cream, parsley, onion and pepper; add salt to taste and a little oil.

    2. Fill the aubergines with this mixture, place the halves together again and put into a greased casserole.

    3. Make a sauce with the tomatoes cooked in their own juice with the parsnip, strain and pour over the aubergines.

    4. Cook in a slow oven (325°F) for 45 minutes, covering the dish if necessary to prevent the top scorching.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Croatia
    Dish » Appetizers
    Main Ingredient » Vegetables » Eggplant
    Main Ingredient » Vegetables » Tomato
    Main Ingredient » Dairy » Egg

     





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