Pork Stuffed Aubergines
4 Hot Pork Vegetables
Herbs Main course Gluten Wheat free Eggless
Large Aubergines (eggplant)
tbsp Lemon Juice
Cloves of Garlic, crushed
tbsp Fresh Parsley, chopped
450g/1lb Sausage Meat
tbsp Olive Oil
Preheat the oven to 220C, 425F, Gas mark 7.
Wash and dry the aubergines. Remove the stalks and cut in half lengthways. Remove the flesh to within 12mm/ 1/2 inch of the
sides, being careful not to break the skin.
Sprinkle the aubergine shells with lemon juice to prevent discolouration.
3. Chop the flesh and place in a bowl. Add the garlic, parsley, sausage meat,
salt and pepper. Mix well.
4. Fill the shells with this mixture and place in a lightly greased ovenproof
dish. Dot with butter and moisten with the oil. Bake in the oven for 45 minutes.