Stuffed Tomatoes and Aubergines (Aubergines A La Nimoise) Recipe
Stuffed Tomatoes and Aubergines (Aubergines A La Nimoise) Recipes
4 medium aubergines
salt and freshly milled black pepper
60ml (4 tbsp) virgin olive oil
4 large tomatoes, halved
100g (4 oz) fresh white breadcrumbs
2 garlic cloves, crushed
10ml (2 tsp) chopped fresh fennel
15ml (1 tbsp) chopped fresh parsley
15ml (1 tbsp) chopped fresh chives
aubergines in half lengthways, sprinkle the cut sides with salt and set
aside for 45 minutes. Dry the cut aubergines well and brush them
generously with olive oil on the cut side.
aubergines in a large oval gratin dish or rectangular oven dish and cook
them under a moderate grill for about 20 minutes, turning once or twice,
or until the flesh is very soft. Use a teaspoon to scoop out the flesh,
taking care not to break the skins. Chop the flesh finely. Replace the
aubergine shells in the dish.
Scoop the pips
and pulp out of the tomato halves, using a lemon squeezer or spoon.
Reserve the pips and pulp in a bowl. Stand the tomato halves in the dish
with the aubergines. Mix the aubergine flesh into the reserved tomato
Add 50g (2 oz)
of the breadcrumbs, the garlic, fennel, parsley, chives and seasoning and
mix well. Use a spoon to divide this stuffing between the aubergine and
tomato cases. Sprinkle the remaining breadcrumbs over the stuffed
vegetables, then trickle the remaining oil over the top. Bake at 200C
(400F) mark 6 for 20 minutes, until golden. Serve hot or cold.