Contributed By: stevey275
Provence
(Stuffed Eggplants)
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Meal Type: Entree
Ingredients
6 Aubergines (eggplants)
50 grams Lean salt pork [petit salé maigre]
2 Filets anchovy [anchois]
100 grams Parmesan [parmesan]
1 Onion [oignon]
Bread crumbs [chapelure]
2 Eggs
Tomato sauce
6 Leaves basil [basilic]
Olive oil for cooking [huile d'olive]
Salt, pepper [sel, poivre]
Preparation
1. Remove the stem and any spikes or hard parts from the skin. Wash and dry off. Blanch thoroughly 15 minutes in water with the garlic and the quartered onion. (Alternately, the aubergine can be baked for 15 minutes in a medium oven.)
2. Slice the aubergine in half lengthwise, and remove the contents.
3. Prepare the stuffing (farce):
Wash the anchovy filets in fresh water, clean, and mash into a paste. Mix together the anchovy paste, chopped meat, beaten eggs, parmesan, aubergin contents and bread crumbs.
4. Stuff the aubergine, then cover and bake in a low oven for 40 minutes. Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.
Cook's Notes
Some other recipes also often include rice or parsley.
Nutrition Information