Stuffed Aubergines EN

 

One of my family's favourite plates!

It is not difficult to cook but it needs a little attention in some points so that it does not come out heavy.

Ingredients:

4 small or two large aubergines

3 large onions thinly sliced

2 garlic cloves finely chopped

1 can 400gr of crushed tomato

10 cherry tomatoes or a tomato in small pieces 

1 tablespoon tomato paste

1 cup chopped parsley

Ten spearmint leaves

Salt

Pepper

Some sugar

2/3 cup oil

Wash the aubergines and peel some skin, leaving them "streaked". To get a hole for the filling, plunge the knife into the eggplant without reaching its other end, but deep enough for oil to enter the eggplant. Cover the aubergines in oil. If you have large aubergines, cut them in half and "scratch" the pulp so that it can be cooked. Bake at 180°C for about half an hour or until cooked.

Once cooked, transfer them to a tray where you will bake them with the sauce. The tray should not be too large, so that they will fit and leave small gaps. With a spoon, open the slot to make room for the filling.  Add salt, pepper and some sugar to the aubergines.

Put some oil in a pan and sweat the onions. Add the garlic and continue sautéing for a while. Add tomato paste and saute it. Add cherry tomatoes. Add crushed tomato and simmer for about 5' or until the sauce is thick and the onions are soft. Add salt, pepper, some sugar, mint and parsley.

Fill the aubergines with the sauce and place the rest of it in the tray.

Bake the food in a preheated oven at 180°C for about half an hour or until lightly browned.

I would suggest leaving the food in the oven for about an hour for the flavours to settle.