IMAM BAILDI
Source of Recipe
the web
Recipe Introduction
Greek
(Baked Aubergines with Tomatoes, Onions and Garlic)
List of Ingredients
4 slim, elongated aubergines, about 700 gr.
150 ml olive oil
salt and pepper
450 gr. onions, thinly sliced
3-4 cloves garlic, peeled and sliced
450 gr. tomatoes, peeled and sliced
1 teaspoon oregano
1 teaspoon sugar Recipe
o Cut the stalks off the aubergines and rinse them.
o Using a sharp knife, slit them lengthwise on one side only, making sure you
do not slit all the way through. They should open like a wallet, so you can
put the stuffing in the opening.
o Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough
you can add some more oil in the frying pan.
o Take out and arrange side by side in a small oven dish and season them.
o Put the rest of the olive oil in a saucepan and sautee the onions and
garlic in it until they are slightly golden.
o Add fresh tomatoes and half a cupful of water.
o Season.
o Add the oregano and sugar and cook gently, covered, for 15 minutes.
o With a spoon, fill the aubergines with this stuffing, opening them slightly.
They should be quite soft by now.
o Virtually pile the stuffing in them, filling them generously. Normally they
generate enough juices on their own so no addition of liquid is necessary
in the oven dish.
o Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O
minutes; baste them once during cooking.
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