Arabian Stuffed Aubergines
2 medium aubergines good and firm
6 tbs olive oil
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
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.