Aubergine imman bayeldi
6 servings
| Quantity | Ingredient | |
|---|---|---|
| \N | \N | Serves 6-8 |
| \N | \N | 1 1/4 cups 400 g/14 oz canned tomatoes |
| \N | \N | 14 oz 3 cloves of garlic 3 freshly chopped |
KEYWORDS: WILD GAME COOKING
SOURCE: WILD GAME COOKING
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 6 medium aubergines (eggplants) 6 fine sea salt and freshly ground black pepper 350 g/12 oz onions ¾ lb 300 ml/½ pint olive oil parsley sultanas (golden raisins), optional 2 tomatoes 2 5 ml/1 tsp sugar, or more to taste 1 tsp Cut the aubergines (eggplants) in half lengthways. Scoop out the pulp without damaging the shells, cut into cubes and reserve. Score the inside of the shells without cutting through them and sprinkle with salt. Cover with a plate and set aside. Saute the sliced onions in a little of the oil until softened. Add the pulp of the aubergines (eggplants), the tomatoes, crushed garlic, parsley, and salt and pepper to taste, with the rests of the oil, and cook gently for 5-10 minutes. At this point add the sultanas (golden raisins), if liked. Preheat the oven to 170-C/325-F/Mark 3. Oil a flat baking dish. Rinse and dry the aubergines (eggplants) shells and lay them in the dish. Fill each shell with the vegetable mixture, and if there is a surplus place it around the sides. Slice the tomatoes, and put a slice on each stuffed shell. Sprinkle with sugar. Bake for 1½-2 hours. Serve cold or lukewarm.
Submitted By SALLIE KREBS On 03-11-95