Stuffed aubergines

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  • Aubergines large: 2
  • Courgette great: 1
  • Medium onion: 1
  • White wine: to taste.
  • Pulp, tomato: 1 Packaging
  • Grated cheese: taste.
  • Oregano: taste.
  • Bacon or ham: optional


Cut the eggplants lengthwise and remove the pulp carefully. Sprinkle everything with salt for your dates and book for a few hours until the liquid is free.

Wash the pieces of pulp and the outer part. Turn on the oven, and while this warm place inside the outer part of the eggplant, protecting foil not to burn.

Meanwhile, prepare the filling. Cut the cougette and the inner part of the eggplant to the cubes, finely chop the onion. Saute everything in olive oil, and go together in the wine slowly.

When the vegetables are cooked add the tomato and allow to ascertain. Grind the spices.

However, take the aubergines (outer part) of the oven and add the filling. Cover with grated cheese and oregano (you can also add bacon or ham).

As spare a little of the stuffing can take advantage of it to make the rice.

Join by filling the remaining 2 cups of water and heat until boiling. Combine 1 cup of rice carolino, 1 pinch of salt and leave to cook on a low heat for 10 minutes.

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