Aubergines Farcies

Name: Aubergines Farcies (Stuffed Eggplants)
Cuisine: French
Ingredients: 1½ cups cream; ½ teaspoon salt; 3 tablespoons flour; 1 cup minced mushrooms; 2 onions, minced; 2 tablespoons olive oil; Chunk of butter; 3 skinny, long eggplants; Dash of pepper and of nutmeg; 3 tablespoons vegetable oil; 2 cloves garlic, minced; 3 tablespoons minced parsley; Dry bread crumbs; 2 tablespoons Madeira

Stuffed Eggplants

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Side dish
Vegetarian

Method

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.
When done, carefully remove the pulpy flesh from the skins. Be sure to leave the skins intact