Aubergines Farcies (Stuffed Eggplant)

Ingredients

• 2 small eggplants
• 2 tablespoons oil
• 1 tablespoon chopped parsley
• 2 scallions, chopped fine
• fine bread crumbs
• 1 cleve garlic, chopped
• salt and pepper
• 14 pound mushrooms, chopped

Method

1. 1

   Wash eggplants and split.

2. 2

   Remove the centers and chop rather coarsely.

3. 3

   Heat one tablespoon oil in small pan.

4. 4

   Add parsley, scallion, garlic, mushrooms and chopped center and heat thoroughly.

5. 5

   Fill the eggplants with this mixture and place in a flat oven-proof dish.

6. 6

   Sprinkle with bread crumbs and moisten with the rest of the oil.

7. 7

   Bake 30 minutes in 375 degree oven.

As published

This recipe was extracted from Waldensian cookery (1957), page 30. The excerpt below is the record exactly as published.

AUBERGINES FARCIES (Stuffed Eggplant) 2 small eggplants 2 tablespoons oil 1 tablespoon chopped parsley 2 scallions, chopped fine fine bread crumbs 1 cleve garlic, chopped salt and pepper 14 pound mushrooms, chopped

Cook this with the app: pantry check, scaling, and the assistant.