Melanzane Ripiene

Stuffed Aubergines

Preparation info

    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is a reworking of a reworking by Richard Whittington of Imam Bayildi.

Ingredients

  • 4 aubergines, medium-large
  • good olive oil
  • salt and pepper
  • 6 tbsp

Method

Preheat the oven to its maximum, and lightly oil a baking sheet.

Cut the aubergines in half longitudinally, season and arrange on the baking sheet, cut or flat surface down. Bake for