Stuffed Aubergines

Name: Stuffed Aubergines (Aubergines farcies)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: French
Ingredients: salt, pepper; salt, pepper; 1 pinch thyme; 2 tablespoons olive oil; 6 anchovy fillets preserved in olive oil; 1 clove of garlic, chopped; 6 anchovy fillets preserved in olive oil; 100 g (3½ oz) large black olives; 6 small round aubergines weighing 60 g (2 oz) each, or 3 weighing 150 g (5¼ oz) each

Aubergines farcies

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

This recipe makes six, which can be served with other stuffed vegetables or as a garnish for a roast leg of lamb.

Ingredients

6 small round aubergines weighing 60 g (2 oz) each, or

Europe
France
Fish course
Main course
Gluten-free
Pescatarian

Method

Preheat the oven to 200°C/400°F/Mark 6. Pull off (do not use a knife) the green rosettes from the ends of the aubergines. If you have six small aubergines, cut a thin slice, lengthways, from each. Cut round the flesh with a small knife and scoop out the pieces w