Stuffed Aubergines

Ingredients

750 grams aubergines
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

Preparation

1
Halve the aubergines lengthwise and sprinkle salt over the cut surfaces.
2
Put into a large shallow pan of cold water cut side upwards cover and bring to the boil.
3
Simmer for 5 minutes.
4
Remove from the pan and drain.
5
Scoop out the flesh to within 5mm of the sides and chop it.

Tools

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Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 10:32pm

Creator:

Anonymous

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