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Aubergines Farcies aux Anchois
Aubergines Stuffed with Anchovies
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The richness of aubergines/eggplant is an excellent foil for anchovies and garlic.
Ingredients
Method
Leave the aubergines/eggplants unpeeled but discard the stems. Halve the aubergines lengthwise. Use a knife to score the flesh deeply on the cut side of each half in the centre and around the edge near the skin. Sprinkle with salt and leave for 30 minutes to draw out the bitter juices. Rinse the aubergines, drain and dry them thoroughly on paper towels.
Heat the olive oil in a frying pa