“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
  

Ingredients:

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
  

Directions:

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.




 




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