Baked brinjals

Ideas
4 servings Prep: 10 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

2.00 aubergines
30.00 ml fresh chillies — 573
4.00 spring onions
3.00 tomatoes
50.00 ml tomato paste
5.00 ml sugar
10.00 ml fresh parsley
10.00 ml fresh thyme
4.00 eggs — large
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Method:

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.



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