Stuffed aubergines recipe
Recipe for stuffed aubergines
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. Sprinkle each hollow shell with salt and 1 tablespoon olive oil and arrange in an ovenproof dish. Cook them in a preheated oven at 220°C (425°F, gas 7) for 15 minutes. Place all the diced flesh in another dish, cover and cook it in the oven at the same time. Meanwhile, stone (pit) and finely chop 100 g (4 oz) large black olives and put them in a large bowl. Heat 1 tablespoon olive oil in a frying pan, add 6 anchovy fillets and mash them to an oily puree. Pour this puree into the bowl of olives and add the cooked crushed aubergine flesh and 1 crushed garlic clove and some thyme. Season with salt and pepper and mix well. Fill the aubergine shells with the mixture and flatten with a fork. Heat thoroughly in the hot oven.