Recipe
Stuffed Aubergines
Ingredients
2 large
aubergines
salt
150 ml
olive oil
2
onions, finely chopped
2 cloves
garlic, crushed
250 g
tomatoes, skinned and chopped
salt
pepper
thyme
rosemary
oregano
juice of 1/2 lemon
1 tsp
brown sugar
2 tbs
pine kernels
150 ml
vegetable stock
Preparation
Halve the aubergines lengthways.Remove the flesh, leaving about 1 cm shell.
Sprinkle the shells with a little salt and put them upside down on a plate to drain away any bitter juices.
Heat half the oil in a saucepan.
Fry onion and garlic until just softened.
Add the remaining ingredients and simmer for about 15 minutes or until the mixture has thickened.
Wash and dry the aubergines and fill them with the mixture.
Place in an oiled ovenproof dish.
Mix the remaining oil with 150 ml vegetable stock and a little seasoning.
Pour it around the aubergines and bake for 40 minutes (or until tender) at 180°C.
The folling kitchen utensils are required: libra.
Recipe group: Main.
This recipe was inserted by Peter Beck / 2002-12-01 13:02:00
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