Cooked rice is sometimes added, together with various other ingredients, (especially raisins),spices and aromatic herbs, but not meat.
Ingredients
- 7 oz. currants
- 4 long eggplants (aubergines)
- lemon juice
- 4 large onions
- 8 large tomatoes
- small bunch parsley chopped
- 4-5 tablespoons olive oil
- salt and pepper
- 1 sprig thyme
- 1 bay leaf
- 2 garlic cloves, crushed
Directions
Soak currants in a little tepid water. Wipe 4 long aubergines and, without peeling them, slice them in half lengthwise. Carefully remove the pulp without piercing the skin, cut into small dice, and sprinkle with lemon juice. Peel and chop the onions, skin, deseed, and squeeze the tomatoes, and chop the parsley. Heat 4-5 tablespoons olive oil and brown the diced aubergine, the tomato pulp, the chopped onion, and the parsley. Add salt, pepper, the sprig of thyme, and the bay leaf. Cover the pan and cook gently for about 20 minutes. Then add the crushed garlic cloves and the drained currants. Mix everything together thoroughly and cook for a further 5 minutes. Grease an ovenproof dish, remove the thyme sprig and the bay leaf, arrange the aubergine halves in the dish, and fill them with the mixture. Pour some olive oil around the aubergines, and add a little fresh thyme and some crumbled bay leaf. Cook slowly in a preheated oven (325F, gas 3) for 2 hours.
Print this recipe
Submitted 6/13/05.
Source: Larousse
Submitted By: Eileen Werth
crzylegs@erols.com
Imam Bayildi