Stuffed Aubergine (Melitzanes Haraktes) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/3 kg/3 lb aubergines | 175 ml/6 fl oz olive oil | 3 medium onions, halved and thinly sliced lengthwise |
| 3-4 cloves garlic, cut into slivers | 2 tablespoons finely chopped flat-leaf parsley | 1 tablespoon chopped celery leaves |
| 3 large ripe tomatoes, peeled and chopped | 60g/2 oz kasseri or pecorino cheese, finely diced | 1/2 teaspoon sugar |
| salt and freshly ground black pepper | crusty bread, to serve | |
| 1 | Remove the aubergine stems. Cut four deep lengthwise slits into each aubergine. Heat 125 ml/4 fl oz of the oil in large frying pan. Add the aubergines and cook gently on all sides until they begin to soften. Remove to a plate and allow to cool. Add the onions to the pan and cook gently for about 10 minutes, until transparent. Add the garlic and cook for a few seconds. Transfer to a bowl and mix in the parsley, celery leaves, tomatoes, cheese, sugar, and salt and pepper to taste. |
| 2 | Preheat the oven to 190 C/375 F/gas mark 5. Stuff the onion mixture into each slit in the aubergines. Place in a single layer in a casserole and spread any remaining onion mixture on top. Pour over the remaining oil. Cover with a lid or foil, shiny-side down, and bake for 35 minutes. Remove the cover and bake for 10 minutes. Serve hot> |