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Catalan Stuffed Aubergines (Eggplant)

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Mrs B
Contributor
@Mrs B
Contributor
"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."
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  1. Mrs B
    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.
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