Filled Eggplant Halves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Casserole dish, 1 Teaspoon, 1 Mixing bowl, 1 Wooden spoon, 1 Tablespoon, 1 Hand mixer, 1 Bowl, 1 Kitchen scale, 1 Large knife
Preparation steps
1.
Heat the oven to 200ºC (180ºF) 400ºF, gas mark 6.
2.
Cut the aubergines in half horizontally and scoop out the flesh, leaving a wall about 0.5cm/1/4" thick. Sprinkle the walls of the aubergines and the flesh with the salt and leave for 30 minutes. Wash well with cold water and pat dry with kitchen paper.
3.
Brush the walls of the aubergines with a little oil, place them in an ovenproof dish and set aside.
4.
While the aubergines are salting, heat the remaining oil in a large pan and gently cook the onion, garlic and leek until soft but not brown. Add the peppers, cook for 5 minutes then add the tomatoes and aubergine flesh and cook gently for about 15 minutes. Stir in the chopped parsley, season with salt and pepper and spoon the mixture into the aubergines. Cover with foil and bake in the oven for about 20 minutes. Serve garnished with parsley sprigs.
