Herb & Nut Stuffed Aubergines Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupClassic
Ingredients
| Aubergines | 2 Large | |
| Salt | 1 Teaspoon (Leveled) | |
| Oil | 3 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| 4 oz. brown or white breadcrumbs or 6 oz. moist bread | ||
| Brazil nuts | 2 Ounce, milled | |
| 1 rounded teaspoon mixed dried herbs | ||
| 1 level teaspoon grated lemon rind | ||
| Egg | 1 , beaten | |
| Cheese | 2 Ounce, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven to moderate temperature before baking.
2) Slice aubergines into two pieces lengthwise and with a knife point, run round the edge, just inside the skin.
3) Make slits across in many places and add salt and keep aside for 30 minutes.
MAKING
4) After 30 minutes, drain aubergines well and sauté in the oil or butter for 5-7 minutes with cut side down.
5) Into a mixing bowl, with the help of a spoon, hollow out the pulp.
6) In remaining oil or butter, sauté onion until pale yellow and then absorb the fat by mixing in breadcrumbs.
7) Mix onion, bread, nuts, herbs and lemon rind with aubergine pulp and form a stiff stuffing mixture with egg.
8) Add salt and pepper to taste.
9) Apply oil on aubergine skins and fill aubergines with stuffing.
10) Into a greased, shallow ovenproof dish, pack the stuffed aubergines after sprinkling them with grated cheese.
11) Bake for 30 minutes on top shelf of the preheated oven.
SERVING
12) Serve hot with a green vegetable and tomato sauce.
1) Preheat oven to moderate temperature before baking.
2) Slice aubergines into two pieces lengthwise and with a knife point, run round the edge, just inside the skin.
3) Make slits across in many places and add salt and keep aside for 30 minutes.
MAKING
4) After 30 minutes, drain aubergines well and sauté in the oil or butter for 5-7 minutes with cut side down.
5) Into a mixing bowl, with the help of a spoon, hollow out the pulp.
6) In remaining oil or butter, sauté onion until pale yellow and then absorb the fat by mixing in breadcrumbs.
7) Mix onion, bread, nuts, herbs and lemon rind with aubergine pulp and form a stiff stuffing mixture with egg.
8) Add salt and pepper to taste.
9) Apply oil on aubergine skins and fill aubergines with stuffing.
10) Into a greased, shallow ovenproof dish, pack the stuffed aubergines after sprinkling them with grated cheese.
11) Bake for 30 minutes on top shelf of the preheated oven.
SERVING
12) Serve hot with a green vegetable and tomato sauce.
Chef
