Main Meal Recipes > Stuffed Aubergine/Eggplant

How to make stuffed aubergine/eggplant:
Aubergine, or eggplant, is not really a very easy vegetable to stuff in as much as it does not have a natural cavity. The scooping out of the flesh needs to be done very carefully. Having said that this is a worthwhile and useful dish to have in one's repertoire.


4 aubergine (eggplant)
2 tablespoons breadcrumbs
1 clove garlic
1 onion
2 tablespoons olive oil
1 cup cooked minced pork
1 rasher bacon, minced
finely chopped parsley
freshly ground black pepper
(see measure conversions for more information)


- Cut the 4 aubergine (eggplant) lengthways.
- Sprinkle with salt and leave for 15 minutes.
- Rinse well.
- Scoop out the flesh from each aubergine without piercing the skin.
- Heat the olive oil and gently fry the onion, garlic, pork and bacon for about 10 minutes.
- Mix this with the chopped aubergine flesh and add the parsley.
- Heap the mixture into the aubergine shells, cover with breadcrumbs and bake in a moderate oven for 20 minutes.