Stuffed Aubergines with Anchovies

Page 385

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Review

I should really give this five stars as the only real issue I had with it - that the aubergine was a bit bland - was probably my own fault for skimping on the olive oil.

The aubergine ended up pretty soft so would be best baked in a dish just big enough to hold it. The stuffing was quite runny when it went in but firmed up with baking so didn't end up all over the baking dish.

One thing I think would be an improvement is a crisp topping of breadcrumbs and perhaps some cheese. This would be best added towards the end of the baking time as if it went on at the outset I think it would sink into the moist stuffing and the crispness would be lost.

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