Stuffed Aubergines
By: Anonymous
Published: Saturday, February 13, 2010 - 10:32pm

Ingredients




750 grams aubergines
salt
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
25 grams grated Parmesan cheese

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.