Catalan Stuffed Aubergines (Eggplant)

• 2 medium aubergines, cut in half lengthwise
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 ounce butter, divided
• 4 hard-boiled eggs, shelled and chopped
• 4 tablespoons fresh breadcrumbs
• 4 tablespoons chopped parsley
• salt & freshly ground black pepper, to taste
• oil, for greasing
• parsley sprig, to garnish

1. Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves.
2. Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact.
3. Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste.
4. Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil).
5. Garnish and serve.

aubergines, onion, garlic, butter, eggs, fresh breadcrumbs, parsley, salt, oil, parsley

Taken from www.food.com/recipe/catalan-stuffed-aubergines-eggplant-173976 (may not work)