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Pork Stuffed Aubergines    

HT  ACC  60mins

 

 

Serves 4     Hot   Pork   Vegetables   Herbs  Main course  Gluten Wheat free  Eggless 

 

 

Ingredients:

4 Large Aubergines (eggplant)

2 tbsp Lemon Juice

4 Cloves of Garlic, crushed

4 tbsp Fresh Parsley, chopped

450g/1lb Sausage Meat (check ingredients)

Salt and Pepper

25g/1oz Butter

2 tbsp Olive Oil

 

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas mark 7.

 

2. 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.

 

Equipment required to make this Recipe

 

Large Chopping knife

Medium mixing bowl

 

Key techniques required to make this Recipe

Chop To cut into pieces of approximately the same size.


To Grease To cover the inside surface of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush or kitchen paper.
 

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Tips, Options and Substitutions

 

Serving Suggestions

Serve with rice and a homemade fresh tomato sauce

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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