Stuffed Aubergines (Patëllxhanët Mbushur)
The Aubergine season is from May to mid October and
this Albanian recipe is a great one to make any time. Stuffed Aubergines can be
made as a main meal or re scouped and presented as a side dish.
Did you know that an Aubergine is also know as
eggplant... is actually a fruit... and is a form of berry!
2 - 4 People
30 Minutes
Ingredients:
-
2 Aubergines
-
1 Red Pepper (Diced)
-
1 Onion (Diced)
-
1 Clove of Garlic (Diced)
-
1 Mozzarella Ball (cubed)
-
8 Tbsp Breadcrumbs
-
1 Tbsp Basil
-
1 Tbsp Sage
-
Olive Oil
-
Salt and pepper
Directions:
Cut the Aubegines into half, long ways. Using a knife
cut a border into it about 1cm away from the edge to around 2mm from the skin
at the bottom, hen using a spoon scoup out the Aubergine.
Add the filling into a large pan with the onion, red
peper, garlic and a drizzle of olive oil. sweat for 15 minutes until soft.
Meanwhile, place the 4 halfs of Aubergine into a
dish, season with olive oil, salt and pepper and cover the dish with foil.
Place into the oven at 180 degress for 20 minutes.
Once the filling has sweated add the basil, sage and
season with salt and pepper.
Use the mixture to stuff the Aubergine halfs – fill
them as much as possible.
Add chunks of mozzarella and sprinkle 2 tbsp of
breadcrumbs per half over the top.
Place back in the oven until the mozzarella and
breadcrumbs are golden – about 25 minutes. The stuffed Aubergines will be soft
and tender.
Optional: You do not need to eat the skin. The
stuffed aubegines can also be spooned back out and served as a side dish.
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