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| Imam Baildi (The Imam Fainted
) Baked Aubergines with Tomatoes, Onions and Garlic 4 slim, aubergines,(eggplants) 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 Cut the stalks off the aubergines and rinse them. 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. Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out, arrange side by side in a small oven dish, and season them. Put the rest of the olive oil in a saucepan and saut? the onions and garlic in it until they are golden. Add fresh tomatoes (reserve 4 slices)and half a cupful of water. Season to taste. Add the oregano and sugar and cook gently, covered, for 15 minutes. With a spoon, fill the aubergines with this stuffing, opening them slightly. They should be quite soft by now. Virtually pile the stuffing in them, filling them generously. Cover with 1 slice of tomato and sprinkle with a bit of sugar. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. Cook in a pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once during cooking. Serve at room temperature or chilled. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |