Recipe20

Baked Stuffed Aubergines

Ingredients:

3 Aubergines
4 tbsp Olive oil
1 tbsp Lemon Juice
250 ml Boiling Water
2 Garlic pods, crushed
1 large Onion, chopped
2 tbsp Parsely, chopped
Salt and ground Black Pepper
5-6 Tomatoes, peeled and chopped
1 small Red Pepper, seeded and diced
1 small Green Pepper, seeded and sliced
Parsely leaves, to garnish
Bread, Salad and Yogurt dip to serve



Method:
Preheat the oven to 190 degrees C / 375 degrees F/ Gas 5. Cut the aubergines in half lenghtways and scoop out the flesh, reserving the shells.
Heat 2 tbsp of the oil and fry the onion and peppers for 5-6 minutes, until both are slightly softened but not too tender.
Add the crushed garlic and continue to cook for a further 2 minutes, then stir in the tomatoes, chopped parsely and aubergine flesh. Season, stir well and fry over a moderate feat for 2-5 minutes.
Heat the remaining oil in a separate pan and fry the aubergine shells, two at a time, on both sides.
Stuff the shells with the sauted vegetables. Arrange the aubergines closely together in an ovenproof dish and pour enough boiling water around the aubergines to come half-way up their sides. Cover with foil and bake in the oven for 45-60 minutes, until the aubergines are tender and most of the liquid has been absorbed.
Place a half aubergine on each serving plate and sprinkle with lemon juice. Serve hot or cold, garnished with parsely and accompanied by bread, salad and yogurt dip.


Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.