Stuffed aubergines

Generally, children aren't fond of stuffed aubergines. Is the flavour too intense or spicy for them? It's hard to say. I must confess that when I was young, I wasn't thrilled to find them on my plate. However, as I grew older, my taste preferences fortunately evolved, enabling me to enjoy this fruit in a way I never did before.

I'm about to share a little secret that only my husband knows, and my children might hold it against me forever.

Here it is: As mentioned, children typically don't like eating stuffed aubergines, and my kids are no exception. Yet, they've unknowingly been eating them all along, except for the distinctive purple shell, which has consistently been left on the plate. What I mean is, they only consume the stuffing with minced meat, leaving the aubergine shell, la barchetta or little boat, untouched. The truth is, the stuffing contains not just minced meat, herbs, and bread, but also the flesh of the aubergines. So, they've been enjoying all the benefits of this fruit by eating the stuffing! And they love the stuffing!

Sorry, kids, I did this with the best motherly intentions. My mother did the same to me.

Raw aubergines at their best for making Stuffed aubergines 

Good to know

Some believe that aubergines originated in India, while others argue they came from China. What is certain is that the Arabs were responsible for discovering and introducing them to Spain in the 7th century AD. It wasn't until the 15th century AD that they spread to the rest of Europe. The Arabic name is Badinjan, and in Italy, the prefix Melo was added, indicating foreign vegetables or fruits. This evolved into Melo-badinjan and later Melanzana, which in Latin translated to Mela-non-sana, meaning Not-healthy-apple, as they were thought to cause bad moods. Today, aubergines are considered highly beneficial to health, being rich in vitamins, minerals, and fibre; they are diuretic, antioxidant, have a low glycemic index, and are believed to lower cholesterol levels.

Ingredients serves 4

• Aubergines, 4

• Minced beef, 200 g

• Onion, small, finely chopped, 1

• Garlic cloves, chopped, 2

• Tinned plum tomatoes, 200 g

• Capers preserved in salt, washed and cut in half, 2 tbsp

• Egg, medium, 1

• Parsley, chopped, 3 tbsp

• Basil, a few leaves

• Oregano, 3 tbsp

• Nutmeg, 1.5 tsp

• Breadcrumbs or leftover bread cut into small cubes, 80 g

• Parmesan, grated, 100 g

• Mozzarella, diced, 100 g

• Extra virgin olive oil, 2-3 tbsp

• Red wine (optional), 20 ml

• Salt and pepper

Let's jump to the method

1. Prepare all the ingredients needed for the Stuffed Aubergines recipe.

2. Cut the aubergines in half lengthwise, including the green stem.

3. Scoop out the flesh, leaving a 1 cm border. Set aside.

4. Salt each hollowed aubergine and let them sit for 5 minutes facing up, then turn them over to drain water for at least 30 minutes.

5. Dice the aubergine flesh, season with salt and pepper, and set aside.

6. Roughly chop the plum tomatoes using a potato masher and set aside.

7. Preheat the oven to 180°C.

8. Heat 2-3 tbsp of olive oil in a frying pan. Add the crushed garlic cloves, followed by the onion, and cook until golden brown.

9. Add the diced aubergine flesh and cook for 5-7 minutes on medium/low heat, stirring occasionally.

10. Add 2/3 of the mashed tomatoes, reserving some for later. Cook until the vegetables are tender, about 7-8 minutes.

11. Add oregano, parsley, capers, and bread or breadcrumbs.

12. Season with salt and pepper, mix well, and remove from heat. Set aside.

13. Prepare the empty aubergines for stuffing: pat dry with kitchen paper and brush olive oil inside and out. Place them in a baking tray ready for filling.

14. Mix the egg with the raw minced beef, season, and combine with 2/3 of the stuffing mixture. Stir and fill the aubergines on the baking tray, pressing slightly. Cover with the remaining stuffing and flatten it. Optionally, spray each with 1 tbsp of wine.

15. Top each aubergine with the remaining tomatoes, some basil leaves, and sprinkle with ground nutmeg, oregano, and salt.

16. Finish with diced mozzarella and grated parmesan, drizzle with olive oil, and bake at 180°C for 35-40 minutes.

17. Serve and enjoy your meal!