Cheese-stuffed Aubergines with Tomato Sauce

Name: Cheese-stuffed Aubergines with Tomato Sauce
Yield: Serves Four
Cuisine: Italian
Ingredients: 2 aubergines (eggplants); 2–3 mint sprigs, to garnish; 6–8 garlic cloves, chopped; salt and ground black pepper; 15 ml/1 tbsp chopped fresh parsley; 120 ml/4 fl oz/½ cup vegetable stock; large pinch of dried Greek oregano, crushed; 400 g/14 oz can chopped tomatoes; olive oil, for shallow-frying; 15 ml/1 tbsp olive oil; 450 g/1 lb soft white cheese, such as feta or pecorino, crumbled

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

At one time, Jewish communities flourished on crete and rhodes. It is possible that this Italian-tinged dairy dish hailed from one of those Islands, where there were strong historical connections with Venetian and Ionian Jews.

Ingredients

2 aubergines (eggplants)
olive oil, for shallow-frying
450 g/1 lb

Europe
Italy
Main course
Vegetarian
Mediterranean
Gluten-free

Method

Make the tomato sauce. Heat the oil in a small pan and fry the garlic for 1 minute or so or until softened. Add the tomatoes, vegetable stock and the parsley. Season well. Bring to the boil, then lower the heat and simmer for 10–12 minutes until slightly thickened, stirring constantly. Add a pinch of oregano, stir into the mixture, then remove the pan from the heat and s