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Stuffed Aubergines |
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takes 60 minutes (with soaking etc.)
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for 4 persons
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Ingredients
| 2 large |
aubergines |
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salt |
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| 150 ml |
olive oil |
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| 2 |
onions, finely chopped |
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| 2 cloves |
garlic, crushed |
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| 250 g |
tomatoes, skinned and chopped |
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salt |
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pepper |
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thyme |
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rosemary |
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oregano |
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juice of 1/2 lemon |
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| 1 tsp |
brown sugar |
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| 2 tbs |
pine kernels |
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| 150 ml |
vegetable stock |
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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.
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additional informations
| Recipe group |
Main |
| utensils |
libra |
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submitted by Peter Beck / Peter.Beck@gmx.ch
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