Stuffed Aubergines Recipe
Stuffed Aubergines Recipes
4 tbsp olive oil
2 tbsp pine nuts
8 tomatoes, skinned and chopped
2 garlic cloves, chopped
4 anchovy fillets, chopped
1 tbsp capers, chopped
handful of basil, chopped
flat leaf parsley, chopped
3 oz pecorino cheese, grated
2 oz white breadcrumbs
salt and pepper
- Halve the aubergines lengthways
and scoop out the flesh without breaking the skin.
- Roughly chop the flesh.
- Heat the olive oil in a frying
pan, add the aubergine shells and sauté on each side for 3-4
- Place them in a lightly oiled
baking dish and then sauté the flesh until golden brown.
- Toast the pine nuts in a dry
frying pan over moderate heat until browned, stirring constantly.
- Mix together the chopped tomato,
garlic, anchovies, capers, basil, parsley, half of the pecorino
cheese, the pine nuts, breadcrumbs and aubergine flesh and season
with salt and pepper.
- Spoon the mixture into the sautéed
aubergine shells, piling it high.
- Sprinkle with the remaining
cheese, then place in a preheated oven, 400F, gas mark 6, and cook
for 20 minutes.
- Serve hot or cold.
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