Description
Aubergines à la Sarde farcies is a delightful Mediterranean dish that combines tender eggplants stuffed with a savory mixture of cherry tomatoes, herbs, and bread. This comforting recipe strikes the perfect balance between the softness of the eggplants and the crunchiness of the filling, making it ideal for family dinners or casual gatherings with friends. The key to this dish is salting the eggplants beforehand, which removes excess moisture and prevents them from becoming watery during cooking. Enjoy this dish hot or at room temperature, accompanied by a fresh salad or crusty bread for a satisfying meal.
Ingredients
- 2 grandes aubergines
- 1 cuillère à soupe de sel
- 250 g de tomates cerises
- 100 g de pain rassis de campagne
- 2 gousses d'ail, émincées
- 1 cuillère à soupe d'huile d'olive
- 50 g de parmesan râpé
- 4 feuilles de basilic frais
- 1 cuillère à soupe de pignons de pin, grillés
Instructions
- Prepare the aubergines: Cut the aubergines in half lengthwise and scoop out some flesh to create space for the filling. Sprinkle the cut sides with salt and let them sit for 30 minutes. Pat them dry with paper towels to remove excess moisture.
- Preheat the oven to 190°C (375°F).
- Make the filling: In a large bowl, combine 250 g chopped cherry tomatoes, 100 g diced stale bread, 2 minced garlic cloves, and 1 tablespoon olive oil. Mix until well combined; the bread should absorb some of the tomato juices.
- Fill the aubergines: Stuff each aubergine half with the prepared filling, pressing down gently to pack it in.
- Bake: Place the stuffed aubergines in a large baking dish and bake for 30-35 minutes until tender and the topping is golden and slightly bubbling.
- Let them rest: Allow the stuffed aubergines to cool for 10 minutes before serving; this enhances the flavors and makes them easier to cut.
- Serve: Enjoy warm, garnished with fresh basil leaves and toasted pine nuts.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed aubergine half (approx. 180g)
- Calories: 220
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: Ensure you choose firm and glossy aubergines for the best results. You can substitute stale bread with day-old ciabatta or baguette. For extra flavor, consider adding spinach or other fresh herbs to the filling.