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What You Need:
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Aubergines
½ pound onions
1 pound tomatoes
1 clove of garlic
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Translate this recipe:
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| How To Cook: |
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1. Remove the stalks of the aubergines, but do not skin them; blanch them in boiling water for 5-8 minutes.
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2. Cook chopped onions in some oil till they are golden in color, and then add quartered tomatoes and garlic.
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3. Season, and cook slowly till reduced to a pulp.
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4. Split the aubergines lengthways, remove a little pulp and mix with the stuffing.
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5. Fill each aubergine with some tomato and onion, put in a greased fireproof dish, pour a little of the mixture over them, and cook in a moderate oven (350°F) for 1 hour.
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