Stuffed Aubergines Toulonnaise

Published on: 14 October 2022

Aubergines farcies toulonnaises / Stuffed aubergines toulonnaise

Ingredients for 4

  • 4 Aubergines medium size
  • 100g Parmigiano reggiano from the French Market shop
  • 150g sausage meat or country pork terrine
  • 50g butter
  • 100g portabellini mushrooms
  • 1/2 tablespoon chopped fresh parsley
  • 1 teaspoon dried tarragon
  • 1 egg
  • 3 tablespoons olive oil
  • A crust of old bread
  • Salt and ground black pepper to taste


  • Preheat oven to 180C degrees
  • Wash parsley, dry and chop leaves
  • Wash mushrooms and chop finely
  • Chop the butter into small pieces
  • Grate the parmigiano
  • Chop the bread into small pieces
  • Remove sausage meat from its casing or chop terrine de campagne finely
  • Wash aubergines, remove leaves and slice in half length ways
  • Heat oil in a frying pan and gently fry the aubergines until inside flesh is soft
  • Remove from pan and scoop out  the soft cooked flesh leaving a little around the inside of the aubergine skin to form a “bowl”
  • Chop up the flesh and add to the sausage meat/terrine de campagne, parsley, tarragon, half the butter and stir together
  • Break egg into a cup and stir with a fork
  • Add the egg into the aubergine mix and stir well until fully integrated
  • Add salt and pepper to taste
  • Spoon the mixture into each aubergine bowl, pile up and smooth into a dome
  • Mix parmagiano and breadcrumbs together and sprinkle over the top of the filled aubergine bowls
  • Dot the top with the remaining butter
  • Bake in the centre of oven for about 45minutes

Serve hot as a main dish with a glass of Petite Sirene Rouge by the tech team from Chateau Giscours in Bordeaux. This wine is available at the French Market shop in Cape Town or order online.

Bon Appetit!

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