Aubergine Stuffing Recipe


  • 3 med Aubergines (1 lb ea.)
  • 1/4 c. Extra virgin olive oil
  • 1/3 c. Minced scallions =Or possibly=- Shallots
  • 1 x Garlic clove, sliced (opt.)
  • 1/4 c. Minced fresh parsley
  • 2 Tbsp. Minced fresh fennel or possibly dill
  • 1/2 tsp Allspice, more if necessary
  • 1/4 c. Dry white wine
  • 2 Tbsp. Tomato paste, MIXED WITH:
  • 1/2 c. Water
  •     Salt & freshly grnd pepper
  • 1/2 c. Bread crumbs


Cut The Aubergines In Half Lengthwise. With A Small Knife, Cut Away The Aubergine Flesh From The Skin Without Breaking The Skin (if Planning To Stuff The Shells, Leave 1/4-inch Of…

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