Stuffed Aubergines

Name: Stuffed Aubergines
Ingredients: 4 medium-sized aubergines; olive oil; 2 Spanish onions, sliced; 2 cloves garlic, finely chopped; 2 tablespoons finely-chopped parsley; 6 ripe tomatoes, seeded and chopped; 4 whole tomatoes; sugar; salt and freshly-ground black pepper; salt and freshly-ground black pepper; salt and freshly-ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 medium-sized aubergines
salt
olive oil
2 Spanish onions, sliced

Side dish
Vegan
Gluten-free

Method

Trim aubergines; cut in half lengthwise and scoop out some of the aubergine flesh, leaving shell about i inch thick. Make 4 incisions lengthwise in each half, being careful not to cut through the skin. Salt aubergine halves, making sure salt goes into incisions, and leave for 20 minutes. Wash aubergines, squeeze dry and sauté in olive oil until soft and pliable. Reserve oil.

Saut