Aubergines Stuffed with Rice and Meat

Preparation info
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By Claudia Roden

Published 1986

  • About


  • 12 small long aubergines or 6 medium-sized ones.
  • Filling 2 or 3
  • 60


Prepare the aubergines for filling according to Method 1.

Prepare Filling 2 or 3 in a bowl. Add the nuts if you wish, lightly fried for 1 or 2 minutes beforehand.

Stuff the aubergine shells three-quarters full with the filling, to allow room for the rice to expand. Close them with the reserved ‘corks’.

Heat the olive oil in a large