Stuffed Aubergines


& Noir d'Olive

For the aubergines:
  • 6 medium sized aubergines
  • 1 leek
  • White stock or vegetable stock
For the stuffing:
  • 2 glasses basmati rice
  • 200g / 7oz mincemeat
  • Juice of half a lemon
  • Half an onion, chopped
  • 1 garlic clove
  • Pinch of chopped mint
  • Pinch of salt
  • Pinch of pepper
  • 5 soupspoons olive oil
Soak the rice in cold water for 10 minutes, then drain it well.

Put all the stuffing ingredients in a bowl, season, then mix by hand.

Cut off the end of the aubergines, then hollow out using a melon-ball cutter.

Stuff the aubergines, and place in a baking dish.

Cut the leek in 4 and place between the aubergines.

Pour the stock on the aubergines until they are fully covered.

Cover the dish with foil.

Bake in the oven at 180°C / 350°F / GM4 for 45 minutes or until the stock has evaporated.

When removing the dish from the oven, drizzle a little CastelaS Fruité Noir Olive Oil on the aubergines. Serve hot with a mixed-leaf side salad.