Baked brinjals

Recipe from: 8/1/2001 12:00:00 AM

Ingredients 9
Servings 4
Time 10 mins

Ingredients

  • 2
    aubergines
  • 30
    ml
    olive oil
  • 4
    spring onions
  • 3
    tomatoes
  • 50
    ml
    tomato paste
  • 5
    ml
    sugar
  • 10
    ml
    fresh parsley
  • 10
    ml
    fresh thyme
  • 4
    large eggs
 

Method

30 mins
 
Halve the brinjals lengthways and score the flesh.
Heat the oil in a large pan and place brinjals flesh-side down in the pan.
Cover the pan and fry over low heat for about 10 minutes.
Turn over the brinjals and cook for a further five minutes.
Remove brinjals from the pan and scoop out the flesh.
Combine with spring onion, tomato, tomato paste, sugar and herbs.
Fry the prepared mixture in the same pan for five minutes and season to taste with salt and freshly ground black pepper.
Divide the stuffing between the brinjal halves.
Make a small dent in the middle and break an egg into each.
Bake in a preheated oven for 10 until eggs are cooked. Serve with a salad.
 

Read more on: bake
 

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