Eggplant with merguez

Eggplant with merguez

Preparation time: 20 min
Cooking time: 25 min
Serves 4



  • 2 eggplants
  • 4 merguez
  • 1 egg
  • 1 teaspoon minced coriander
  • 1 count pine pinion
  • 1 tbsp chopped lemon confit



Preheat the oven to 180 ° c

Cut the aubergines in half and dig the flesh without piercing the skin.

Get the meat of the merguez and mix with the aubergine meat to obtain a stuffing.

Stir in the egg, coriander, pine nuts and candied lemon.

Stuff the aubergines and put them in the pan then in the oven 25 min.


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