Stuffed Aubergines

Stuffed Aubergines (Mediterranean Cuisine p110)

Ingredients:

• 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

Method:

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