Planked Stuffed Eggplant (Aubergine)

Recipe by Molly53
READY IN: 1hr 50mins




  • Scrape out the centers of the eggplant halves, leaving 1/2 inch shells.
  • Sprinkle shells with salt and invert them.
  • Cook eggplant pulp until very tender in a small amount water, drain and mash.
  • Melt butter, blend in flour and add milk gradually, stirring constantly until thick and smooth.
  • Add mashed eggplant, cheese, crumbs, onion, ketchup and egg yolks; season to taste.
  • Beat egg whites and fold into mixture; fill rinsed shells.
  • Bake at 350F 1 1/4 hours until firm.
  • Place hot filled shells on a large plank, surround with onions and tomatoes.
  • Pipe hot seasoned mashed potatoes through a pastry bag for decorative border around rim.
  • Replace in oven for ten minutes.
  • Place broiled tomatoes and cooked onions decoratively around the eggplant and sprinkle with parsley.