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Aubergines Caskets      HT   MC    90mins

Serve 4     Hot  Fish  Vegetables  herbs    Main course



4 Aubergines (Eggplant)

3 Salted Anchovy fillets, chopped

2 tbsp Fresh Basil, chopped

50g/2 oz Edam or Mozzarella cheese

2 teasp Capers

Salt and Pepper

2 tbsp Oil

1 large Onion, chopped

2 Cloves of Garlic, crushed

1 x 400g/14oz Tin of chopped Tomatoes

1 tbsp Worcestershire Sauce




1. Wash the aubergines and cook whole in boiling salted water for 5 minutes. Drain and leave to cool.


2. When cold, cut off the stalks and cut them in half lengthways but still leaving one side attached. Open carefully and scoop out the flesh with a spoon. Reserve the skins in tact.


3. Preheat the oven to 180C, 350F, Gas mark 4.


4. Mash the flesh in a bowl then add the anchovies, basil, cheese, capers, salt and pepper.


5. Stuff the aubergine skins with this mixture and place in a lightly greased ovenproof dish.


6. Heat the oil then add the onion and crushed garlic. Cook until golden brown then add the tinned tomatoes, Worcestershire sauce, salt and pepper. Simmer for 10 minutes stirring from time to time.


7. Pour the sauce around the aubergines and bake in the oven for 45 minutes.


More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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