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Aubergine Stack en Papillote Recipe



VEG HT ACC 40mins


An unusual presentation where sliced aubergines are stacked with a flavoursome tomato and olive filling then encased in a parchment or foil parcel and baked until just tender.


Serves 4

Prep & Cook Time:

40 mins

Recipe Tags: Hot Vegetarian Vegetables Herbs Accompaniment en papillote parchment parcels foil parcels Gluten Wheat Dairy Free Eggless


2 medium Aubergines (eggplants) about 20cm/8-inches long

4 Tomatoes

2 tbsp Black Olives

2 Shallots

2 tbsp Freshly chopped Parsley

1 tbsp Freshly chopped Oregano

Salt and Pepper

A squeeze of Lemon Juice

4 tbsp Olive Oil



1.  Preheat the oven to 200C, 400F, Gas Mark 6.  Slice the aubergines into 1cm/˝-inch slices place in a colander, sprinkle liberally with salt and set aside whilst you prepare the parcels and remaining ingredients. Stand the colander on a plate to catch any water.


2.  Cut four circles of parchment paper each measuring about 45cm/18 inches square, and lightly oil,  making sure you leave a border about 5cm/2-inches wide all the way around.

3.  Chop the tomatoes and place in a mixing bowl together with the very finely chopped olives and shallots,  parsley, oregano, salt, plenty of black pepper, lemon juice and 3 tablespoons of olive oil.


4. Rinse the aubergine slices under cold running water, pat dry with kitchen paper then place a large slice on each of the parchment circles. cover with a spoonful of the tomato mixture. Repeat stacking until all the aubergine slices and tomato mixture is used up, placing the smaller aubergine slices at the top. (See tips below)


5. Gather up the edges of the papers, tie securely with string, making sure you leave as much air space as possible in the parcel.  Transfer to a baking tray and bake for 20 minutes until the parcels are puffed up and browning. Serve immediately.  end of instructions


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Main Equipment required to make this Recipe


Parchment paper or aluminium foil



Baking Tray


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