Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Stuffed Aubergines (Melitzanes Papoutsakia)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4x225g/8 oz aubergines salt oil, for shallow frying
2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, finely sliced
450f/1 lb minced beef or lamb 2 medium-sized ripe tomatoes, peeled and chopped 2 tablespoons chopped flat-leaf parsley
pinch each cinnamon and nutmeg 1/2 teaspoon sugar salt and freshly ground black pepper
3 large tomatoes, sliced grated kefalotiri or Parmesan cheese 225 ml/8 fl oz water
chopped parsley, to garnish



1 Halve the aubergines lengthwise. Cut around the flesh 5 mm/1/4 in from the skin, then make four deep cuts across and into the flesh, taking care not to pierce the skin. Sprinkle the surfaces with salt and leave for 30 minutes.
2 Pat the aubergines dry with kitchen paper. Heat 5 mm/1/4 in of oil in a large frying pan. Add the aubergines and shallow fry for 2 minutes on the skin side, 5 minutes on the flesh side. Allow to cool, then carefully scoop out the flesh, leaving a thin shell. Chop the flesh and set aside. Place the aubergine shells in a single layer in a baking dish.
3 Heat 2 tablespoons of oil in a saucepan. Add the onion and garlic and cook gently for about 10 minutes, until the onion is transparent. Increase the heat, add the meat, stir well and cook for about 10 minutes, until it begins to brown. Add the chopped tomatoes, parsley, spices, sugar, and salt and pepepr to taste. Cover and simmer gently for 20 minutes. Add the reserved aubergine flesh and simmer for 10 minutes longer.
4 Preheat the oven to 180 C/350 F/gas mark 4.
5 Fill the aubergine shells with the meat mixture. Place 3-4 tomato slices on top of each and sprinkle with the cheese. Pour the water into the base of the dish and bake, uncvoered, for about 40 minutes, until cooked through and the cheese is melted. Spirnkle with parsley and serve hot.

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