- 2 organic aubergines, cut lengthwise in half
- 3 tablespoons organic olive oil
- 2 garlic cloves, finely chopped
- 1 onion, chopped
- 4 slices dry bread, finely crumbled
- salt and pepper, to taste
- 100g fresh orgnic parsley, chopped
- 1 egg, beaten
- 150g organic cheddar cheese
- 1 -2 tablespoon water
Preheat oven to 180°c / 350°f degrees. Prepare the aubergines by slicing them in half lengthwise. Scoop out the inside of the eggplant and cut into cubes. Lay cubes on several paper towels and squeeze any moisture out of them by hand.
Boil shells in a large saucepan for 2 minutes and allow to cool. Place a tablespoon of olive oil in a hot frying pan. Add aubergines, onion, and garlic and sauté (fry quickly).
In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread-crumbs. Fill the cooled aubergine shells with the mixture. Add another tablespoon of olive oil to the hot frying-pan. Place the aubergines top side down into the frying pan and brown over medium heat. Place browned stuffed aubergines into a baking dish. Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.