How to make Provencal stuffed aubergines, a delicious side dish whose basic preparation includes aubergines, onion, ripe tomatoes, garlic and parsley.
Ingredients for 4 people
- 4 oval eggplants - about 600 grams -
- 1 finely chopped onion
- 50 g of extra-virgin olive oil
- 1 tablespoon of melted butter
- 4 fresh ripe tomatoes, peeled and seeded
- 1 tablespoon of chopped parsley
- 1 finely chopped garlic clove
- the crumb of 1 stale sandwich softened in a little milk
- 2 tablespoons of breadcrumbs
- salt and pepper
Recommended readings- Parsley artichokes with garlic
- Shredded cabbage with sausages and olives
- Capers and anchovies sauce with olives
- Stir-fried potatoes with tomato
- Recipe for country salad with lettuce and anchovies
- a little butter to grease the baking dish
How to prepare Provencal aubergines
In a pan with 3 tablespoons of oil, brown the onion.
Wash and dry the aubergines, cut them in half lengthwise, put them in a colander sprinkled with salt and leave them for about half an hour so that they lose their bitter vegetation water.
After removing the excess salt from the aubergines, wash and dry them, then fry them in a pan with the remaining boiling oil for eight minutes on each side.
Take them out of the pan and let them cool, then with a teaspoon remove part of the pulp from each eggplant, taking care not to break them.
Chop the pulp and add it to the onion already browned in a pan.
Mix well and add the crushed tomatoes with a fork, the squeezed breadcrumbs, the garlic and the chopped parsley.
Mix the ingredients well and season with salt and pepper.
Turn the mixture over, cook for a few minutes on low heat, then fill the aubergines.
Butter a baking dish, arrange the stuffed aubergines, sprinkle the surface with breadcrumbs and melted butter, then pass them in a preheated oven to cook au gratin for about fifteen minutes.
Serve on the table in the same baking dish.
