Stuffed Eggplant (Aubergine Farcie)

Servings: 10

Author:

Vegetable Dishes [/dishes/vegetable-dishes/]

French [/cuisines/french/]

🧂 Ingredients

1 Cut off the stalks of the eggplants then cut them in half lengthways.
2 Place on an oiled tray, sprinkle with oil and cook in the oven until the centre
of the vegetables is soft.
3 Remove the centre pulp from the eggplant with a spoon, place onto a cutting
board and chop finely.
4 Add to the hot duxelles, followed by the tomato concassée, parsley and
seasoning.
5 Fill the halves of eggplant with the stuffing, slightly dome-shape and mark
trellis-fashion with the edge of a knife.
6 Place on the tray, sprinkle with breadcrumbs and melted butter and place in the
oven to gratinate.
7 Serve in a vegetable dish, surrounded with either jus lie or demi-glace.