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Melintzanes Imam-Bailandi - Aubergines, tomatoes and herbs |
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6 medium aubergines, washed, halved and placed in
salted water for 1 hour
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Oil for frying
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4 onions, cut in slices
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3 ripe tomatoes, peeled and chopped finely
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3 tablespoons fresh parsley, finely chopped
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4 cloves of garlic, sliced thinly
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2 teaspoons of sugar
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Salt and pepper
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2 tomatoes cut in slices
Preheat oven 180C (350F/Mark4).
Drain and dry the aubergines thoroughly on kitchen paper towel and fry them in
oil.
Remove the aubergines from pan and place them in
an oven proof dish. With a teaspoon remove most of pith from the aubergines and set it aside in a bowl.
In a medium sized saucepan heat the oil over a medium heat and fry the onions until translucent. Add the tomatoes,
aubergine pith, parsley, garlic, sugar, salt and
pepper and cook them for about 20 minutes on a medium heat.
With this mixture fill the aubergines and put them in an ovenproof baking dish. Cover the filled aubergines with
the sliced tomatoes and cover the dish with foil.
Bake in the oven for 30 minutes then remove the foil and bake for a further 15 minutes or until aubergines are
cooked.
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Last Updated ( Friday, 13 May 2005 )
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Recipes