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  Added: Jun 29, 2011  •  Visited (368)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Aubergines With Tomato
What You Need:
  • 4 large aubergines
  • Salt and pepper
  • 6 ripe tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • 1 cup stock
  • 1 chopped onion
  • Parsley to garnish

  • How To Cook:
    1. Put the aubergines in water, boil for about 5 minutes, then drain and dry them, cut in half lengthways and take out some of the pulp.

    2. Add 4 skinned and chopped tomatoes, the parsley, onion, seasoning and aubergine pulp, then stuff the cases with this mixture.

    3. Pour the oil and stock over and around, put the remaining sliced tomato in between and bake in a moderate oven (350°F) for about ˝ hour, until tender.

    4. Garnish with parsley.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Slovenia
    Dish » Appetizers
    Main Ingredient » Vegetables » Eggplant
    Main Ingredient » Vegetables » Tomato
    Main Ingredient » Vegetables » Onion

     





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