Aubergines Á La Biterproise - (Stuffed Eggplants)
PREP TIME: 1 Hour 30 Minutes

The French are famous for stuffing vegetables. Often, a combination of meat and seafood is used along with the vegetable as a stuffing mixture. In this case, smoked ham and bacon are mixed with fresh sausage and then combined with the vegetable to create a wonderful stuffed eggplant entrée.


  • 6 small, firm eggplant
  • 1 cup stale bread, diced
  • ¼ cup milk
  • ½ cup olive oil
  • ½ pound ham, finely chopped
  • ½ pound cooked bacon, finely chopped
  • 1 pound pork sausage
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • ¼ cup garlic, minced
  • 2 purple shallots, minced
  • 2 eggs
  • 1/8 tsp ground cloves
  • 1 tbsp fresh thyme leaves
  • 1/8 tsp powdered bay leaves
  • 3 cups tomatoes, diced
  • 2 tbsps garlic, minced
  • 2 tbsps basil, chopped
  • 1 tbsp oregano, chopped
  • salt and pepper to taste

Purchase eggplants that are preferably round, about the size of a baseball, or smaller oblong, purple eggplant. Cut the eggplant in half and scoop out the flesh, taking care not to break the skin. You should have 12 halves. In a bowl, soak stale bread in milk and set aside. In a large sauté pan, heat olive oil over medium-high heat. Add chopped ham and bacon and sauté, approximately 2 to 3 minutes. Add pork sausage and chop well into the meat mixture. When sausage is lightly browned, pour off all but 3 tbsps fat. Add onion, celery, bell pepper, garlic and shallots to meat mixture and sauté 3 to 5 minutes, blending well. Add meat from hollowed-out eggplant and cook 15 to 20 minutes to create a stuffing. Squeeze the milk from the bread and add bread to mixture. Remove from heat and stir in eggs, cloves, thyme and powdered bay leaf. Blend well and season to taste using salt and pepper. Stuff the mixture into eggplant halves and place in a large baking pan with a 1-inch lip. Preheat oven to 375 degrees F. While oven is heating, place tomatoes into a sauce pot with garlic, basil and oregano. Bring to a low boil, reduce to simmer and season to taste with salt and pepper. Remove from heat and ladle an equal amount of sauce over each eggplant, pouring remainder into bottom of baking pan. Cover with aluminum foil and bake for 30 minutes. Remove foil and brown, approximately 10 to 15 minutes.

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