Stuffed Aubergines Louisiana Recipes

Ingredients :

2 large aubergines (900 g)

50 g butter or margarine

1 tbsp salad oil

125 g onion, peeled and grated

2 large celery stalks, scrubbed, chopped

75 g green pepper, washed, de-seeded, chopped

75 g trimmed mushrooms, washed, rinsed, chopped

1 garlic clove, peeled and crushed

50 g fresh brown breadcrumbs

1 rounded tbsp tomato purée

50 g pecan nuts, chopped

125 g Cheddar cheese, grated

15 g extra butter or margarine, melted

1. Wash and dry aubergines and halve lengthwise.
2. Scoop out flesh, leaving 5 mm thick 'shells'.
3. Chop flesh fairly finely.
4. Cook 'shells' in boiling salted water for 5 minutes.
5. Drain.
6. Heat butter or margarine and oil until sizzling.
7. Add chopped aubergine flesh, onions, celery, pepper, mushrooms and garlic.
8. Fry, uncovered, over a medium heat for about 15-20 minutes or until aubergine is tender and mixture golden brown.
9. Stir in crumbs to thicken then add tomato purée, two thirds of the nuts and half the cheese.
10. Pile smoothly into aubergine 'shells', sprinkle with remaining cheese and nuts and trickle extra butter or margarine on top of each.
11. Stand in a well greased baking tin then re-heat and brown 20 minutes in oven, 400F, Gas 6.

Serves 4 - 6

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