Aubergines Farcies aux Anchois

Aubergines stuffed with anchovies

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 40

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

These are substantial enough for a light lunch.

Ingredients

  • 3 large aubergines
  • 8 anchovies, rinsed, dried and chopped finely
  • 10 black olives, chopped

Method

Preheat the oven to Gas Mark 3/160°C/325°F.

Halve the aubergines lengthways. Scoop out half the flesh, leaving enough to make firm shells. Arrange these in an oiled, shallow, ovenproof dish.

Chop the cut-out flesh and mix with the anchovies, olives, parsley, capers and