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Stuffed Eggplant

Ingredients Required:

1kg Aubergine(s)



1kg White Italian Onions(s)



1 Garlic (Loose Bulb)(s)



Wine or Beer
Salt and Pepper (to taste)


4 medium eggplants (aubergines).

salt and pepper.

1 tbsp margarine.

1 large onion chopped.

1 garlic clove crushed.

1 1/2 cups (3/4pt) cooked rice.

1 1/2 cups (3/4pt) stock.

1/2 cup (1/4 pt) wine or beer.

grated cheese.


  1. Half the eggplant lengthways and score the flesh deeply with a knife. Sprinkle the flesh side with salt and pepper and then turn the halves upside down on a draining board for 30 mins. to allow the juices to drain.
  2. Carefully cut the eggplant out of the shells and chop it roughly. Melt the margarine and add the eggplant, onion, garlic, rice, stock and wine or beer.
  3. Simmer for about 20 mins. until the eggplant is tender and the liquid much reduced. Fill the eggplant shells, sprinkle the tops with grated cheese and grill until browned.