A favourite recipe for aubergines from ” Mediterranean Cookery” by Claudia Roden.
Ingredients
- 1 1/2 lb aubergines 6 small or 4 medium
- 1 lb onions peeled and thinly sliced
- 5 plump garlic cloves peeled and finely chopped
- sunflower oil
- 1 green pepper ( optional) thinly sliced
- good quality tomato juice
- 8 oz tomatoes peeled and chopped
- pepper
- 1 tsp sugar
- a large bunch flat leaf parsley chopped
- 1 large tomato sliced
Servings:
Instructions
- Cut the aubergines in half lengthways and sprinkle with salt. Set aside for 30 minutes then rinse and pat dry.
- Preheat the oven to 200 C, 180 Fan, gas 6. Gently fry the onions and garlic in 3 tbsps oil until soft. Add the tomatoes and green pepper ( if using). Season with salt, pepper and a little sugar. Cook gently for 15 minutes then stir in the parsley.
- Quickly shallow fry the aubergines in hot oil enough to seal them, turning to brown on both sides. Drain on kitchen paper.
- Make a deep slit along the length of the aubergine halves. Open the slit and spoon in as much of the stuffing as the slit will hold.
- Lay the aubergine halves close to each other in a baking dish and garnish with the tomato slices. Pour in enough tomato juice to almost cover the aubergines then bake for about 45 minutes.
- Serve at room temperature.
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