Stuffed Eggplant (aubergine)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 eggplants (i use ones about the size of a large orange)
• 50 g salami (i use mild hungarian)
• 1/2 cup parsley, chopped
• 2 garlic cloves
• 1 cup fresh breadcrumb
• 3/4 cup cheese, shredded
• 2 eggs
• 1 onion
• 2 -3 tomatoes, peeled chopped (or half a can of tomatoes)
• 1 teaspoon sugar
• 1 tablespoon oil (approx)
• 1 tablespoon butter (approx)
• salt and pepper, to taste. (can add basil too)

Recipe

• 1 cut the tops off two medium eggplants.
• 2 scoop out the flesh, without breaking the skin, leave about ½â?? flesh.
• 3 chop the flesh and fry in a little oil, with garlic and chopped salami.
• 4 add some chopped parsley (if you like parsleyâ?¦.i donâ??t) and salt and pepper.
• 5 stir-fry a few minutes, then throw in a cup of fresh breadcrumbs and ¾ cup shredded cheese,.
• 6 stir another 30 seconds and take off the heat.
• 7 stir through 2 lightly beaten eggs.
• 8 using a teaspoon, stuff the eggplants, levelling the top.
• 9 concasse.
• 10 lightly fry a med onion in a mixture of oil and butter, (not too much) when they are limp, add 2-3 peeled chopped tomatoes, (or half a can of tomatoes).
• 11 sprinkle with a teaspoon sugar and salt and pepper to taste. (i add basil too).
• 12 place the eggplants on top of the concasse and simmer gently till the eggplant is soft and slightly wrinkly. (about 30 mins).
• 13 check to make sure the concasse does not get too dry. serve the eggplant cut in half, length-ways, and pour some of the concasse over.