Stuffed Eggplants

Aubergines Farcis

Preparation info

  • Makes

    4

    First-Course or Side-Dish Servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This is another one of those dishes for which you take out the vegetable’s inside pulp, flavor it with herbs, onion, garlic, and cheese, put it back in, and bake it. My own little trick is to stew the stuffing with tomatoes and douse it with a good amount of freshly chopped basil and garlic. If you have the same aversion to eggplant seeds as I do, you’ll like this stuffing, since the seeds are strained out. This recipe is designed for long, thin Japanese eggplants or, better yet, the paler