Prep 20 mins
Cook 40 mins
This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.
- 2 medium aubergines, cut in half lengthwise
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 ounce butter, divided
- 4 hard-boiled eggs, shelled and chopped
- 4 tablespoons fresh breadcrumbs
- 4 tablespoons chopped parsley
- salt & freshly ground black pepper, to taste
- oil, for greasing
- parsley sprig, to garnish
- Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
- Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
- Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
- Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
- Garnish and serve.