Stuffed aubergines a la italienne recipe
Recipe for stuffed aubergines a la italienne
Cook 6 small aubergines (eggplants) in a preheated oven at about 200°C (400°F, gas 6) for 15-20 minutes until tender. Cut the aubergines in half, remove the flesh and chop it with a knife. Mix the chopped flesh with an equal quantity of risotto seasoned with chopped parsley and garlic. Fill the aubergine shells with this mixture and sprinkle breadcrumbs over the top. Sprinkle with olive oil and brown in the oven or under the grill.