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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.
More Pork/Bacon Recipes | General Pork Preparation & Cooking Times | Pork Cuts
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