Catalan Stuffed Aubergines (Eggplant) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city. Ingredients:
2 medium aubergines, cut in half lengthwise |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 ounce butter, divided |
4 hard-boiled eggs, shelled and chopped |
4 tablespoons fresh breadcrumbs |
4 tablespoons chopped parsley |
salt & freshly ground black pepper, to taste |
oil, for greasing |
parsley sprig, to garnish |
Directions:
1. Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
2. Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
3. Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
4. Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
5. Garnish and serve.
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