Stuffed Aubergines Veg
Serves 4 Hot
Vegetarian Vegetables Herbs Eggless Main Course
Large Aubergines (Eggplant)
tbsp Lemon Juice
Cloves of Garlic, crushed
tbsp Fresh Parsley, chopped
½ teasp Fresh Thyme
½ teasp Rosemary
tbsp Fresh Breadcrumbs
tbsp Olive Oil
Wash the aubergines, remove the stalks and boil in salted water for 15 minutes.
Drain and cut lengthways. Remove a small amount of the flesh from the centre
of each half and sprinkle the remaining shells with the lemon juice to prevent
Mix the scooped out flesh with the salt, pepper, paprika, garlic, herbs and
breadcrumbs then pile this mixture onto the shells.
Sprinkle with olive oil and grill for 5-8 minutes. Meanwhile slice the tomatoes.
Remove the aubergines from the grill and top with tomato slices. Season with
a little more salt and pepper and sprinkle with more
olive oil. Return to the grill for a few minutes to heat the tomatoes through.
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