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Stuffed Eggplants


French Stuffed Eggplants

7 whole Eggplants
Stuffing: (don't use generic stuffing):
2 oz. Lean salt pork
2 whole Anchovy fillets
4 oz. Parmesan cheese
1 whole Onion
some Bread crumbs
2 Eggs
2 tbsp. Tomato sauce
6 pieces Leaves of basil
some Olive oil, for cooking
pinches Salt and pepper


Remove the stem and any spikes or hard parts from the skin of the eggplants and wash and dry with paper towel

Blanch thoroughly 15 minutes in water with the garlic and the quartered onion

Or alternatively, the eggplants can be baked for 15 minutes in a medium oven.

Slice the eggplants in half lengthwise, and remove the contents.

Preparing the stuffing (farce):

Wash the anchovy fillets in fresh water, clean, and mash into a paste.

Mix together the anchovy paste, chopped meat, beaten eggs, parmesan, eggplants contents and bread crumbs.

Stuff the eggplants then cover and bake in a low oven for 40 minutes.

Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.

Serve 12 people.



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Last modified: May 26, 2003