Stuffed Aubergines (Eggplant) from Languedoc

1. 1

   slice aubergines lengthwise in half.

2. 2

   Make a few incisions in flesh, sprinkle with salt, let stand 30 minutes.

3. 3

   Fry in hot oil a few minutes.

4. 4

   Drain.

5. 5

   Using scoop, scoop out pulp carefully without damaging skin.

6. 6

   Mix pulp with sausage meat, garlic, salt and pepper.

7. 7

   Stuff skins with mixture and lay in an oiled oven-proof dish.

8. 8

   Mix bread crumbs and parsley and sprinkle over aubergine halves, dot each with a piece of butter.

9. 9

   Cook at 350 for about 30 minutes.

No nutritional information available.

No additional tips available.