Stuffed Aubergine

Makes 3

When I saw stuffed aubergine picture in the magazine, I couldn’t stop the urge of willing to cook it. It looks very beautiful as the aubergine didn’t loose its shape but was filled from the bottom adding the beauty to the vegetable. The original recipe was a stuffing made with minced shrimps but I felt like lamb, so here is the recipe.

Ingredients:
3 medium sized eggplant
1 loaf of bread
½ onion
1 tsp paprika
1 tsp garlic powder
1 tsp all spice
½ tsp white pepper
1 tsp salt

How to prepare:
-cut the eggplant into 4 edges, drain in water
-cut the outer edge of bread loaf , freeze and grate
-cut the onion into small pieces and sauté
-add all the ingredients except for the eggplant
-kneed fo r 15 minutes
-stuffed and mold the eggplant
-fry the eggplant in low-medium high
-serve immediately as it will become soggy

Tips!
Serve directly after frying. because it will become soggy especially when you warm it again. It taste also very good if you stuffed it with minced shrimps

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