Stuffed Aubergine


4 nos. aubergine
2 tsp salt
2 nos. Zucchini
2 nos. tomatoes
one onion
2 cloves garlic
one red bell pepper
10 gms parsley
30 ml olive oil
5 gms thyme
3 gms black peppercorns
20 ml melted butter
50 gms parmesan cheese
salt to taste

For The Garnish

2 nos. tomatoes
8 nos. black olives

The Accompaniments

green vegetables


How to make Stuffed Aubergine:
  • with a sharp knife cut the aubergine into half, lengthwise.
  • sprinkle the halves with two tsps. Of salt and leave them to disgorge on kitchen paper towel for half an hour.
  • wash and chop the zucchini.
  • wash and chop the tomatoes after discarding the tops and the centers.
  • peel, wash and chop the onions.
  • peel, mash and crush the garlic.
  • wash, remove seeds and chop red bell pepper.
  • discard stems and finely chop red bell pepper.
  • discard stems and finely chop parsley.
  • wash and slice tomatoes for garnish.
  • wipre moisture from the aubergines with a kitchen paper towel.
  • hollow out the centers with a spoon and chop them.
  • heat oil over moderate heat in a large frying pan.
  • add onions and garlic and fry till the onion becomes light brown.
  • add zucchini, bell pepper and chopped auergine. Stirring occasionally, cook the mixture for five minutes.
  • add chopped tomatoes sand further cook for five minutes.
  • now add parsley, thyme and crushed black pepper corns.
  • correct the seasoning.
  • spoon the mixture into the aubergine well.
  • place the stuffed aubergines on a shallow overproof dish.
  • pour the melted butter over the stuffed vegetables.
  • sprinkle with cheese and keep slices of tomatoes and black olives for garnishing.
  • place the dish in the pre-heated oven to a temperature of 350 degree F. bake until the vegetables are tender.
  • remove the dish from the oven and serve immediately.