Stuffed aubergines a la catalane recipe
Recipe for stuffed aubergines a la catalane
Cut 2 good-sized aubergines (eggplants) in half lengthways to form boat shapes. Leaving a 1 cm (1/2 in) rim around the top, scoop out the flesh without damaging the skin. Chop the flesh together with 2 hard-boiled (hard-cooked) eggs, 2 crushed garlic cloves and some parsley. In olive oil, lightly cook 2 large chopped onions per aubergine, add it to the egg and aubergine mixture, and fill the aubergine boats. Arrange in an ovenproof dish, sprinkle with fresh breadcrumbs and oil, and cook in a preheated oven at 220°C (425°F, gas 7-8).