Stuffed Tomatoes and Aubergines (Aubergines A La Nimoise) Recipe

Stuffed Tomatoes and Aubergines (Aubergines A La Nimoise) Recipes

Ingredients :

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

Method :

Cut the 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.

Put the 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 pulp.

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.

Serves 8

A traditional recipe from the Languedoc.

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