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Categories:
aubergines olive oil onion garlic green pepper red pepper parsley tomatoes ground cinnamon black pepper salt sugar lemon
Viewed: 67 - Published at: 9 years agoIngredients
- 4 medium aubergines (eggplants)
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic, cloves crushed
- 1 green pepper (capsicum)
- 1 red pepper (capsicum)
- parsley, good handful chopped
- 3 large tomatoes, blanched, skinned and coarsely chopped
- 1/2 teaspoon ground cinnamon
- black pepper
- salt
- 1/2 - 1 teaspoon sugar
- 1/2 lemon, juice of
Method
- Heat oven to 190°C/375°F/Gas 5.
- Slice each aubergine in half lengthwise.
- Scoop out the flesh from the aubergines and chop.
- Blanch the aubergine shells in boiling water for 2 minutes then drain upside down.
- Heat 3 tbsp of oil in a pan and saute the onion until soft and golden.
- Add crushed garlic and fry for 2 minutes.
- Add parsley, chopped aubergine, tomatoes, green and red pepper, cinnamon, salt and black pepper and cook for about 5 minutes.
- Add lemon juice and sugar to taste.
- Arrange the aubergine boats in a baking dish and fill each one with the filling.
- Cover the dish with aluminum foil.
- Bake in the oven for about 25 minutes.
