Tuesday, February 18, 2014

“Stuffed Aubergines” (Eggplant) For "Wordless Tuesday!"

Welcome to “Wordless Tuesday!” Where there are no more words, just a mouth watering recipe which I know you have been waiting for…..

“Stuffed Aubergines” (Eggplant)

Prep time: 15 minutes
Cooking Time: 1 hour
Serves: 4 people



4 small Aubergines (Eggplant)
4 oz of uncooked elbow macaroni
8 oz of uncooked bacon, diced
1 green pepper cored & diced
1 red pepper cored & diced
2 tomatoes, skin removed, chopped, and seeds removed
1 tbsp of tomato puree
2 tbsp of unsalted butter
1/2 tsp of chili powder
1 onion, peeled & chopped
1 clove of garlic, crushed
6 oz of Mozzarella cheese, grated
1 tbsp breadcrumbs
Salt and pepper to taste



Cook the macaroni in plenty of boiling salted water for 10 minutes or until tender but still firm. Rinse in cold water, and drain well. Wrap the aubergines (eggplant) in baking foil and bake in preheated oven to 175°F for 30 minutes. Cut the aubergines in half, lengthways. Scoop out the pulp, leaving 1/2 inch thickness on the skin. Chop the pulp. Heat the butter in a pan. Add the onion and garlic and cook until transparent. Add the bacon and peppers, and fry for 5 minutes. Then add the aubergine pulp, tomatoes, tomato puree, chili powder, and salt/pepper. Cook for further 3 minutes. Stir in the macaroni, and fill the scooped out aubergine halves with the mixture. Top with grated mozzarella cheese and breadcrumbs, then brown under a under a grill or in a quick oven at 400°F . Serve immediately.      


Wine Suggestion:  

The best wine pairing I think, may be a hearty dry red with some acidity. Italian reds especially southern Italian and Sicilian reds with their dark slightly bitter hedgerow fruit seem made for aubergines. Try a Zinfandel.


Till Next Time………………………………............................

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  1. Good Morning Dottie , the dish looks delicious . I think your wine pairing goes with this dish .
    Eggplants are really delicious stuffed and you can add a little heat .
    My hubby's father has a winery in Somona / Nappa valley , Ferrari-Carano. Beautiful country . I will try the dish , it looks so tempting . Thanks for sharing .

    1. Good afternoon Nee,
      Thanks for visiting. This dish is very good, yes, I thought of you with the chili powder. It really does make a recipe "POP". That is so nice that your father-in-law has a winery. I guess you have visited there, it must be beautiful country, Nappa Valley is known for the wines that are made there. I think that your children will love this two, especially that there is elbow macaroni and bacon in it. Hope that you do try it, enjoy...
      Blessings Dottie :)

  2. What a beautiful recipe Dottie! I must say that I have never tried stuffed aubergines (only courgettes). I am sure they are an amazing vegetable just perfect for stuffing. I love the idea of pairing it with a good red wine. Hope you are having a good week lovely Dottie XX

    1. Dear Alida,
      Thank you for your visit and your lovely words...These goodies are delicious, you must try them when you can. You can add anything to it, use your imagination. As you said they are perfect for stuffing, once you scoop out the insides, they are little boats that you can fill. Yes, a good glass of red wine, I think adds to the flavor and the taste of these veggies. Glad that you enjoyed my post...Hope your week is good too, blessings...Dottie :)

  3. I loved stuffed Eggplant, Dottie! I've never tried it with macaroni though. Very interesting:) I haven't been able to find any decent eggplant in the supermarket that's close to me but when the weather clears up I'll be heading into State College. I've had such a craving for Eggplant, lol...

    Yes, I am still on blog break but I just had to pop by for a bite of your Eggplant, lol...I planted peas today in pots in the house. I have a little indoor greenhouse so I put them in there in the mud room. It's really cold out there so I'm sure they won't be growing for a while but at least they are planted. Tomorrow I'm headed out to the garage to dig out the lettuce seeds, lol...

    Thanks so much for sharing, Dottie. I hope you "enjoyed" you rain today. We had rain too. I even got to snap a Rainbow! (too bad I didn't do Wordless Wednesday today:)

    1. Hi Louise,
      Again I have to say I am sorry for not replying to you, It has been a crazy day. Anyhow, thank you so very much for stopping by on your rest time. I know it is hard to find some good skinned eggplant, but they are there. Glad that you love them, so do I anyway you make it. the macaroni really adds another dimension to the eggplant.
      I admire you so, as I have no idea how and what to do with plants let alone veggies. Love the indoor greenhouse, that must be a plus for you. So far you have peas, and lettuce. Looking forward to hearing more about your vegetables.
      Yes, we did have rain, but everything is melting, and by Friday we should be in the 50's, but it is not over yet, I heard that next week the temps are going to drop again. You had rain, but a rainbow, that is lucky...good for you... Well, talk to you soon...enjoy your time. I think I will do this to after Easter, I have never taken anytime in all the 3years my blog is been going. I am always afraid that if I take time, people will forget about my blog and not come back...But we need that time to be disconnected.
      Blessings for a great rest of the week... Dottie :)

  4. Dear Dottie, Looks absolutely delicious! One of my favorites. Blessings dear. Catherine xo