If you’ve ever had Stuffed Peppers, Mushrooms or Courgettes, then this dish is another Stuffed Vegetable to go into your repertoire. The difference in flavour from this dish means it’s great to have as an option for a different taste and texture.
A very important part of this process is making sure you leave enough of the skin and flesh so that it won’t disintegrate when cooking – about a centimetre all around should be enough.
To Serve 6
6 Small Aubergines
200ml Olive Oil
450g Onions, peeled and finely sliced
3 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes, drained
4tbsp Fresh Chopped Parsley
3/4tsp Ground Allspice
Salt and Pepper
2tbsp Lemon Juice
1. Cut the Aubergines in half lengthways, and scoop out most of the flesh, keeping it to one side.
2. Heat three tablespoons of the Olive Oil in a pan on a low heat, and add the Onions and Garlic to the pan, frying gently for around fifteen minutes – the Onions should be soft, but not coloured.
3. To the Saucepan, add the Tomatoes, Aubergine Flesh, Parsley and Allspice, seasoning to taste with Salt and Pepper. Simmer for around twenty minutes, until the mixture has reduced.
4. Once cooked, the flesh of the Aubergine should be quite soft. Spoon this mixture into the Halves, and place them side by side in a shallow ovenproof dish – they should fit quite closely together.
5. Mix the remaining Olive Oil with the Sugar, Lemon Juice and 150ml of Water. Season and then pour around the Aubergines, before covering the dish and baking in the oven at 150c for an hour.
6. When cooked, remove from the oven, uncover and leave to cool for an hour. Chill in the refrigerator for at least two hours before serving, garnished with freshly chopped Parsley.
Photo Courtesy of: FotoosVanRobin