Stuffed Eggplant Recipe

(This article and yummy sounding stuffed eggplant recipe comes from Tove Cecilie Fasting, who in addition to running a successful bed and breakfast in sunny Greece, publishes her own website featuring fabulous Greek inspired recipes.)

When my vegetable garden is overflowing with summer vegetables, whether it's zucchini, peppers or eggplants, I turn to the other Mediterranean countries to find inspiration for something new to cook with the same old ingredients.

I love how salted anchovies are used as seasoning in dishes from southern France, like in this grilled and stuffed eggplant recipe from Provence, or in French: Aubergines Farcies à la Provençal.

In the heat of the summer, when temperatures can soar to 40°C (105°F), your body simply screams for something salty to replace all the minerals lost due to sweating. At the same time, it is too hot to eat something heavy. Stuffed eggplant is the perfect hot summer day dish!

Aubergines Farcies à la Provençale

Serving Size: Estimate one eggplant per person for a main course and half the amount when serving this as a side dish.

Ingredients

  • 4 medium eggplants (approximately 750 grams or 1.6 pounds)
  • 1 large onion, finely chopped
  • 5 garlic cloves, peeled and finely chopped
  • 2 large tomatoes, grated
  • 3 tablespoons bread crumbs
  • 100 grams or 3.5 ounces salted anchovies fillets, chopped
  • Flat leaf parsley, finely chopped
  • A pinch of fresh or dried rosemary
  • Pepper
  • Olive oil

Directions

  1. Turn the oven on to the grill setting and highest temperature.
  2. Cut the eggplants in half, lengthwise. Scrape out the meat with a spoon, but leave approximately half a centimeter or 1/4 inch of the meat. Reserve the meat.
  3. Sprinkle with salt, brush with olive oil, put in an ovenproof dish and grill until lightly browned, approximately ten minutes.
  4. Remove and turn down the oven to normal setting, 200°C (400°F).
  5. Meanwhile, finely chop the eggplant meat and fry in olive oil with the onions and garlic. Add the grated tomatoes, the herbs and salt. Let simmer until all the liquid has evaporated.
  6. Remove from the heat and add the anchovies and the breadcrumbs. Mix. Add the filling to the eggplant. Bake for 30 minutes.
  7. Serve with a salad on the side, or as a side dish to lamb or beef.

Get a Taste for Greek Life

Be sure to visit Tove's website and maybe plan a dreamy Greek vacation at Kairos Holidays.

Return to Easy Vegetable Recipes.

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