Anne Willan

Aubergines à la Nîmoise II

Preparation info
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Omit the topping. After frying the aubergines/eggplants, carefully scoop out their flesh and chop it, reserving the shells. Prepare a stuffing by soaking:

Ingredients

<
60 g fresh breadcrumbs

Method

and squeezing them dry; mix them with the chopped aubergine, 2 cloves chopped garlic, 4 tbsp chopped fresh fennel root or 2 t