Stuffed Aubergines
& Noir d'Olive
For the aubergines:
- 6 medium sized aubergines
- 1 leek
- White stock or vegetable stock
- 2 glasses basmati rice
- 200g / 7oz mincemeat
- Juice of half a lemon
- Half an onion, chopped
- 1 garlic clove
- Pinch of chopped mint
- Pinch of salt
- Pinch of pepper
- 5 soupspoons olive oil
Soak the rice in cold water for 10 minutes, then drain it well.
Put all the stuffing ingredients in a bowl, season, then mix by hand.
Cut off the end of the aubergines, then hollow out using a melon-ball cutter.
Stuff the aubergines, and place in a baking dish.
Cut the leek in 4 and place between the aubergines.
Pour the stock on the aubergines until they are fully covered.
Cover the dish with foil.
Bake in the oven at 180°C / 350°F / GM4 for 45 minutes or until the stock has evaporated.
When removing the dish from the oven, drizzle a little CastelaS Fruité Noir Olive Oil on the aubergines. Serve hot with a mixed-leaf side salad.
Put all the stuffing ingredients in a bowl, season, then mix by hand.
Cut off the end of the aubergines, then hollow out using a melon-ball cutter.
Stuff the aubergines, and place in a baking dish.
Cut the leek in 4 and place between the aubergines.
Pour the stock on the aubergines until they are fully covered.
Cover the dish with foil.
Bake in the oven at 180°C / 350°F / GM4 for 45 minutes or until the stock has evaporated.
When removing the dish from the oven, drizzle a little CastelaS Fruité Noir Olive Oil on the aubergines. Serve hot with a mixed-leaf side salad.
