Arabian Stuffed Aubergines

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Arabian Stuffed Aubergines
Serves 4

2 medium aubergines good and firm
6 tbs olive oil
4 cloves
2 bay leaves
1 cinnamon stick
1 medium onion. Finely chopped
4 garlic cloves, finely sliced
2 tbs tomato puree
2 tomatoes, finely chopped
½ cup pine nuts
½ tsp ground black pepper
2 tbs tamari
½ cup chopped fresh coriander

1) Drop the whole aubergines into a large pan of boiling water, boil gently for 15 minutes.
Drain and cool. Cut in half length ways. Carefully cut out the flesh into pieces, keeping the
skin whole.
2) Heat 4 tbs oil in a heavy based pan with the cloves, bay leaves and ci nnamon. Add the
onion, garlic, and soften for a few minutes. Add the tomato puree and cook for a few more
minutes. Then add the tomatoes, pine nuts, pepper and tamari, along with the aubergine.
Cook and stir for 5 minutes.
3) Stir in the fresh herbs and pile into the aubergine skins. Place in a greased oven-proof
dish. Drizzle with a little oil and bake for 20 – 30 minutes at 350 degrees F.
Serve with rice and salad.

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