Starter
Stuffed aubergines
Aubergines boiled, hollowed and filled with cheese lightened with whisked egg white. Served as a starter.
Recipe from Мими · Toronto, ON
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Fasting
- Not suitable
Ingredients 6 ingredients
Method
- Wash the aubergines, cut off the stalks and boil them until soft — about 15 minutes, depending on size.
- Lift them out of the boiling water and pour cold water over them at once. The shock stops the cooking and keeps their colour.
- When they are completely cool, halve them lengthways and scoop out the seeds, taking care to leave a firm wall of skin.
- Sieve the cheese, add 6 yolks and finely chopped parsley, and season with salt. Whisk 4 whites to stiff peaks and fold them into the cheese from underneath — the whites are what make the filling light rather than dense.
- Grease a tin and lay the halves side by side, hollow side up. Fill them and put a spoonful of oil into each.
- Bake in a low oven, around 180 °C, for 30–35 minutes, until the filling has set and browned on top.
If you cannot find it
Substitutions that work outside Macedonia.
- Sheep’s cheese
- Feta rinsed and well drained, or ricotta mixed with a little feta for salt.
- Aubergines
- Medium courgettes, treated the same way — they boil faster, about 8 minutes.
- Parsley
- Dill or fresh mint, for a brighter filling.
