Aubergines Farcies

Stuffed Eggplants

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 skinny, long eggplants
  • 3 tablespoons vegetable oil
  • 2 onions, minced


  1. Cut eggplants in half lengthwise. Make crosswise slashes through the flesh. Heat oil in skillet. Place cut side of eggplant down in skillet. Sauté cut side about 10 minutes, turn, and cook skin side about 5 minutes. Cook until meat can be easily pulled from the skin.
  2. When done, carefully remove the pulpy flesh from the skins. Be sure to leave the skins intact