Cold Moroccan Aubergines Recipe

Summary

Servings4CuisineFrench
CourseMain Dish

Ingredients

 
4 small aubergines, Oil,
 
2/3 lb. of onions,
 
Tomato puree, Crustless bread, Black olives, Lemon juice.

Directions

Halve the aubergines lengthways, without peeling them, and poach them for 10 minutes.
Drain, and allow to cool.
Scoop out the halves of the aubergines with a spoon, and arrange the outside in an uncovered saucepan containing some oil.
Simmer for 30 minutes.
In another saucepan, in a very little water, simmer gently till tender a mixture of } lb.
of onions, chopped, the scooped-out parts of the aubergines, a thick puree of fresh tomatoes, and enough soft bread to bind the mixture.
Add seasoning.
Fill the cooked, cold, scooped-out aubergines with this stuffing, which has also been allowed to get cold.
Garnish with black olives, and pour over them the oil in which the aubergines were cooked, and a little lemon juice.
Quartered hard-boiled eggs can also be added as decoration.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast