Aubergines Farcies a L’orientale

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some aubergines, allowing one half for each person. Cut them in two lengthwise and sprinkle them with salt (which will bring out some of the water they contain). Wipe them and fry them in oil or in oil and butter. When cooked remove them and scoop out the flesh, which you chop.

Cook separately (1) a handful of rice, (2) two tomatoes, (3) one or two (according to size) sweet red peppers. Chop together the tomatoes and the peppers, add them to the rice and to the flesh of the aubergines. Season with salt, pepper, paprika and a pinch of saffron. Stuff the aubergines and brown in the oven or under the grill.