Also, Stuffed:  | Legumes Farci | Aubergine | Courgette | Oignon | Poivron | Tomate |

Recipe (12 servings 6 Eggplants)

Stuffing:

50 g lean salt pork [petit salé maigre]
2 filets anchovy [anchois]
100 g parmesan [parmesan]
1 onion [oignon]
bread crumbs [chapelure]
2 eggs [oeuf]
tomato sauce
6 leaves basil [basilic]
olive oil for cooking [huile d'olive]
salt, pepper [sel, poivre]

We've seen many variants of the Provencal Aubergine Farcie. Our recipe includes anchovy and tomato sauce that most don't have, but is in ancient Provencal recipes. Some other recipes also often include rice or parsley.

Procedure

1. Remove the stem and any spikes or hard parts from the skin. Wash and dry off. Blanch thoroughly 15 minutes in water with the garlic and the quartered onion. (Alternately, the aubergine can be baked for 15 minutes in a medium oven.)

2. Slice the aubergine in half lengthwise, and remove the contents.

3. Prepare the stuffing (farce):
Wash the anchovy filets in fresh water, clean, and mash into a paste. Mix together the anchovy paste, chopped meat, beaten eggs, parmesan, aubergin contents and bread crumbs.

4. Stuff the aubergine, then cover and bake in a low oven for 40 minutes. Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint