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Stuffed Aubergine Recipe
|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|
Serving size: Complete recipe
Calories 1380 Calories from Fat 741
% Daily Value*
Total Fat 84 g129%
Saturated Fat 39.6 g198%
Trans Fat 0 g
Cholesterol 265.6 mg
Sodium 2862.3 mg119.3%
Total Carbohydrates 98 g32.7%
Dietary Fiber 30.5 g121.9%
Sugars 36.3 g
Protein 71 g141.5%
Vitamin A 80% Vitamin C 104.1%
Calcium 122.4% Iron 39.9%
*Based on a 2000 Calorie diet
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.