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Stuffed Aubergines

Stuffed Aubergines (Mediterranean Cuisine p110)


  • 3 small Aubergines (approx 1kg)
  • 1 small onion
  • Olive Oil
  • 1 tbsp of grated parmesan cheese
  • 1 egg
  • 2 tbsp chopped parsley
  • 1 tspn chopped marjoram
  • salt and pepper


  1. Parboil the eggplants for about 10min or until the skin begins to crinkle
  2. Drain, halve and scoop out most of the flesh leaving 2-3 mm
  3. Reserve the skins and transfer the flesh to food processor.
  4. Chop onions finely and fry in oil until soft then add to food processor
  5. Blend to a smooth paste add herbs season to taste
  6. Spoon this puree back into the reserved skins place in a shallow heat proof dish,
  7. Drizzle with olive oil and grill until slightly browned on top