Name: Catalan Stuffed Aubergines (Eggplant)
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Catalan Stuffed Aubergines (Eggplant)

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