Iman Biyaldi
INGREDIENTS:
2 fl oz olive oil
2 medium-sized onions halved and thinly sliced
1/2 tsp cumin
4 cloves of finely chopped garlic
4 large fresh tomatoes skinned and chopped
1tbsp tomato puree
2 aubergines sliced lengthways with the flesh scooped out and diced.
2oz flat leaf parsley, finely chopped
10 fl oz vegetable stock
Salt and fresh ground black pepper to taste
1.Heat the oil and fry the onions, garlic and aubergine flesh until the onion is softened. Add the tomatoes, cumin and tomato concentrate and simmer for a further five minutes.
2. Fill the aubergine shells with the mixture and place in a pan. Season with salt and pepper and add the vegetable stock along with any stuffing mixture that could not fit into the aubergine shells.
3. Place covered on a low heat for 30-40 minutes or until the aubergines are fully cooked. Serve garnished with the fresh chopped parsley. If the stock evaporates during cooking add a little water.