The Aubergine season is from May to mid-October and this Albanian recipe is a great one to make any time. Albanian Stuffed Aubergines can be made as a main meal or re scooped and presented as a side dish.
Did you know that an Aubergine is also known as eggplant… is actually a fruit… and is a form of berry!
Albanian Stuffed Aubergines (Patëllxhanët Mbushur)
Cooking time: 1 hour 30 Minutes
For 2 – 4 People
- 2 Aubergines
- 1 Red Pepper (Diced)
- 1 Onion (Diced)
- 1 Clove of Garlic (Diced)
- 1 Mozzarella Ball (cubed)
- 8 Tbsp Breadcrumbs
- 1 Tbsp Basil
- 1 Tbsp Sage
- Olive Oil
- Salt and pepper
Cut the Aubergines into half, long ways. Using a knife cut a border into it about 1cm away from the edge to around 2mm from the skin at the bottom, hen using a spoon scoop out the Aubergine.
Add the filling into a large pan with the onion, red pepper, garlic and a drizzle of olive oil. sweat for 15 minutes until soft.
Meanwhile, place the 4 halves of Aubergine into a dish, season with olive oil, salt, and pepper and cover the dish with foil. Place into the oven at 180 degrees for 20 minutes.
Once the filling has sweated add the basil, sage and season with salt and pepper.
Use the mixture to stuff the Aubergine halves – fill them as much as possible.
Add chunks of mozzarella and sprinkle 2 tbsp of breadcrumbs per half over the top.
Place back in the oven until the mozzarella and breadcrumbs are golden – about 25 minutes. The stuffed Aubergines will be soft and tender.
You do not need to eat the skin. The stuffed aubergines can also be spooned back out and served as a side dish.