Cold Moroccan Aubergines Recipe
Do you want the best Cold Moroccan Aubergines recipe? I am sure this super delicious French Cold Moroccan Aubergines is gonna bowl you over with its addictive flavor and texture! This Cold Moroccan Aubergines makes a compelling Main Dish for most party meals. Try this Cold Moroccan Aubergines once and only once! Your loyalty to it forever is guaranteed!
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.
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.
