6 aubergines mediums – size
4 5 onions, cut in round slices
2 3 ripe tomatoes, peeled and finely chopped
2 tomatoes, cut into thick slices
3 tablespoons finely chopped parsley
3 4 garlic cloves, sliced
2 cups olive oil
2 teaspoons sugar
2 teaspoons parsley
Salt pepper
- Remove the stems off the aubergines. Slice them in half, lengthwise. Boil them in salted water for 1 / 2 hour to remove their bitter juice. Strain well.
- Fry them in plenty of oil over a medium heat for about 5 minutes. Pat dry with kitchen paper. Arrange them in a baking dish.
- Scoop the pulp off with a spoon into a bowl and keep it aside.
- Sautee onions with olive oil, add chopped tomatoes, garlic, aubergines pulp, parsley, sugar, and season with salt and pepper. Simmer for 20 minutes.
- Fill the aubergines shell with the sauce, top with slices of tomatoes drip over with olive oil and bake in medium heated oven for 45 minutes. Serve hot.
ที่มา แม่บ้าน ปีที่ 27 ฉบับที่ 410 กรกฎาคม 2546
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Tags: Baked Aubergines, Stuffed, Tomoto Sauce
