Stuffed Aubergines

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

Eggplant

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

Africa
Morocco
Starter
Gluten-free
Vegan

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