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Aubergines Caskets HT MC 90mins Serve 4 Hot Fish Vegetables herbs Main course
Ingredients: 4 Aubergines (Eggplant) 3 Salted Anchovy fillets, chopped 2 tbsp Fresh Basil, chopped 50g/2 oz Edam or Mozzarella cheese 2 teasp Capers Salt and Pepper 2 tbsp Oil 1 large Onion, chopped 2 Cloves of Garlic, crushed 1 x 400g/14oz Tin of chopped Tomatoes 1 tbsp Worcestershire Sauce
Instructions
1. Wash the aubergines and cook whole in boiling salted water for 5 minutes. Drain and leave to cool.
2. When cold, cut off the stalks and cut them in half lengthways but still leaving one side attached. Open carefully and scoop out the flesh with a spoon. Reserve the skins in tact.
3. Preheat the oven to 180C, 350F, Gas mark 4.
4. Mash the flesh in a bowl then add the anchovies, basil, cheese, capers, salt and pepper.
5. Stuff the aubergine skins with this mixture and place in a lightly greased ovenproof dish.
6. Heat the oil then add the onion and crushed garlic. Cook until golden brown then add the tinned tomatoes, Worcestershire sauce, salt and pepper. Simmer for 10 minutes stirring from time to time.
7. Pour the sauce around the aubergines and bake in the oven for 45 minutes.
More Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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