Stuffed Aubergines

Photo: flickr user Simon Aughton

Ingredients

50 grams butter

1 onion chopped

100 grams provolone or other sliced crumbly cheese

2 hardboiled eggs chopped

2 grams anchovy fillets soaked and drained

1 tablespoon capers

1 tablespoon chopped parsley

1 teaspoon chopped dill

200 grams tomatoes skinned and

Halve the aubergines lengthwise and sprinkle salt over the cut surfaces.

Put into a large shallow pan of cold water cut side upwards cover and bring to the boil.

Simmer for 5 minutes.

Remove from the pan and drain.

Scoop out the flesh to within 5mm of the sides and chop it.

8.0 servings

Saturday, February 13, 2010 - 10:32pm

Anonymous