Ana Nelson

Baked Stuffed Aubergines with Mashed Potatoes

Followed this recipe for stuffed aubergine. Fabulous! I used green olives, black would probably have been a little nicer but green were fine.

Tips: Very important for the filling not to protrude too much above the edge of the aubergine shell, and for it all to be covered by the layer of breadcrumbs so it doesn’t burn in the oven. Scrape as much flesh out of the aubergine as possible without breaking the skin.

Served with mashed potatoes. Could start with a salad.