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Stuffed Aubergines Recipe
|Olive oil||2 Tablespoon|
|Onions||2 Small, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||4 Large, skinned and chopped|
|Green olives||12 , stoned|
|Black pepper||To Taste|
|Parmesan cheese||50 Gram, grated|
|Dry breadcrumbs||1 Ounce (25 Gram)|
|Butter||1 Ounce, cut into small pieces (25 Gram)|
Serving size: Complete recipe
Calories 1358 Calories from Fat 647
% Daily Value*
Total Fat 74 g114%
Saturated Fat 27.9 g139.6%
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1617.1 mg67.4%
Total Carbohydrates 155 g51.6%
Dietary Fiber 63.1 g252.3%
Sugars 64.2 g
Protein 44 g88.6%
Vitamin A 147.2% Vitamin C 241.3%
Calcium 94.8% Iron 44.2%
*Based on a 2000 Calorie diet
Bring to the boil, then cover and simmer for 15 minutes.
Drain well and cut the aubergines in half, lengthways.
Scoop out the flesh, leaving shells 6 mm/1 in thick.
Reserve the shells.
Chop the flesh.
Heat the oil in a frying pan.
Add the onions and garlic and fry until the onions are soft but not brown.
Stir in the tomatoes, olives, aubergine flesh and salt and pepper to taste.
Simmer for 10 minutes.
Fill the aubergine shells with the tomato mixture and place in a baking dish.
Sprinkle the cheese and breadcrumbs over the tops and dot with the pieces of butter.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 minutes.