Name: Stuffed Aubergines (Eggplant)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: salt; salt and freshly ground black pepper; 4 medium-sized aubergines (eggplant); ¼-½ teaspoon sweet red pepper; 4 whole tomatoes; ⅛-¼ teaspoon hot red pepper; olive oil; 6 ripe tomatoes, seeded and chopped; sugar; 2 Spanish onions, peeled and sliced; ¼ teaspoon powdered cumin; 2 tablespoons finely chopped flat-leafed (Italian) parsley; 2 cloves garlic, peeled and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Serve hot as a vegetable, cold as an appetizer.

Ingredients

4 medium-sized aubergines (eggplant)
salt
olive oil
2 Spanish onions, peeled and s

Method

Trim the aubergines (eggplant). Cut in half lengthways and scoop out some of the flesh, leaving a shell about 6mm/¼ inch thick. Make four incisions lengthways in each half, being careful not to cut through skin. Salt aubergine (eggplant) halves, making sure salt goes into incisions and leave for 20 minutes. Wash aubergines (eggplant), squeeze dry, and sauté in olive oil