Aubergines Stuffed with Rice – served cold

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By Claudia Roden

Published 1986

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Prepare the aubergines for filling according to Method 1.

Prepare Filling 4 or 5. If using Filling 5, the chick peas may be replaced by chopped walnuts.

Stuff the aubergines only three-quarters full, to allow the rice to expand. Close the openings with the reserved ‘corks’.

Heat the olive oil in a large saucepan. Cover the bottom o