Stuffed Brinjals

Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 5 small, round aubergines
  • 4 tbsp sunflower oil
  • Large tin chopped tomatoes


  • Heat the oil in a shallow pan with a lid.
  • Fry the onion until slightly brown, add the tomatoes and garlic, and cook until it thickens.
  • Add water and bring to the boil again, then take pan off the heat.
  • Mix all the ingredients for the stuffing, wetting it with water if you need to.
  • Cut open the aubergines two-thirds through, so they ar