Stuffed aubergines are quite common throughout the Mediterranean and there are so many variations. They are perfect as a stand-alone meal served with salad, or a delicious accompaniment to meat or fish main meals.
8 medium aubergines (the elongated variety)
3 medium onions
1 tomato (optional)
2 cups of grated dry myzithra (or another hard grating cheese)
plenty of parsley
salt & pepper
1 stock cube
1 cup of olive oil
1 level tsp of sugar
a little olive oil to grease the baking tray
Preheat oven at 200° C.
1. Slice the aubergines in half lengthwise and cook in plenty of water for a few minutes.
2. Allow to cool for a while, and scoop out the pulp with a teaspoon, being careful not to damage the skin.
3. Set the pulp aside in a basin and oil a baking tray thoroughly.
4. Mash a tomato and put it into the tray after sprinkling it with salt, pepper and sugar.
5. Place the aubergine "shells" on top of the tomato, fill them with the filling described below, and sprinkle with the grated cheese.
6. Bake in the oven for about 30 minutes.
- Remove most of the seeds from the aubergine pulp and chop it very finely.
- In a deep frying pan, heat some olive oil (it should not be smoking hot) and gently sauté the pulped onion.
- Add the aubergine pulp and the stock cube, stir and fry until all the juice has been absorbed.
- Take the frying pan off the heat, beat the eggs in a bowl, add a cup and a half of grated cheese (set aside the remainder), and the finely chopped parsley.
- Combine this mixture to the onion and aubergine pulp, add some salt, pepper and sugar.