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Stuffed Aubergines

Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley.

Stuffed Aubergines

Chef's Name	:	Manju Malhi
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
Recipe Rating	:

Tags: aubergines, brinjal, cooking isn't rocket science

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Ingredients

2 medium sized aubergines

50 ml olive oil

2 medium onions, peeled and cut lengthwise

1 tsp cumin seeds

1/2 tsp paprika

4 garlic cloves, peeled and chopped

4 tomatoes, coarsely chopped

1 Tbsp tomato puree

1 Tbsp coarsely ground black pepper

1 tsp salt

40 g parsley, finely chopped

Method

Slice the aubergines in half lengthways, score the flesh and scoop out leaving a 1.5cm thick edge. Set the scooped out flesh aside.

Heat the oil and saute the onions and scooped out aubergine flesh together for about 5 minutes.

Add the cumin seeds, paprika, garlic, tomatoes, tomato puree, pepper and salt and simmer for a few minutes.

Spoon the mixture into the aubergine 'shells'.

Place the aubergines into an ovenproof dish and carefully pour round 300ml of hot water.

Cover with foil and bake at 200°C/gas 6 for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.

Sprinkle with parsley and serve.

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