![Stuffed Aubergines](https://www.allysongofton.co.nz/content/recipes/2021.jpg?width=320&height=479&fit=bounds)
Don’t go shy on the quantity of olive oil for this recipe; it makes the dish. These can be made in advance and served 1-2 days later at room temperature.
Ingredients
- 4 large acid free tomatoes, blanched and peeled
- 1 onion, peeled and finely chopped
- ½ cup currants
- 3-4 tsp minced fresh garlic
- ½ cup chopped fresh parsley (Italian is best here)
- ¼ cup chopped fresh dill
- 1 tsp salt
- ½ cup olive oil
- 6 medium-sized aubergines
- ¼ cup water
- 2 tblsp honey
Method
- Chop the tomatoes finely and mix with the onion, currants, garlic, parsley, dill, salt and half the olive oil. Season well with pepper.
- Heat a dash of oil in a frying pan and quickly brown the aubergines on all sides. Remove from the pan and when cool enough to handle make a deep slit, down the centre of the aubergine, but not all the way through.
- Fill the aubergines with equal amounts of filling. Place close together on a deep foil-lined baking tray. Pour over the remaining olive oil, water and drizzle over the honey.
- Bake at 180º C for about 1-1 ½ hours, basting them occasionally until they are tender and well cooked. Cool and refrigerate but serve at room temperature with a lemon half to accompany, squeezing the juice over, just before eating. Accompany with breads and salads. (These make larger servings, so serve halved if wished)
Comments (0)
Please login to submit a comment.