Stuffed brinjals

Ingredients 10
Servings 8


  • 8
    small aubergines
  • 125
    olive oil
  • 2
    large onions
  • 4
    cloves garlic
  • 5
    large tomatoes
  • 15
    tomato paste
  • 125
  • 5
  • salt
  • fleshly ground black pepper


Preheat the oven to 160 ºC (300 ºF).
Leave the brinjals whole, but remove leaves at one end.
Brown the brinjals in heated olive oil until glassy on the outside.
Remove from the pan and set aside.
Sauté the onion and garlic in the remaining oil until very soft.
Add the tomatoes and tomato paste and simmer until a purée is formed.
Season with parsley, sugar, and salt and pepper to taste.
Slice each brinjal lengthwise and stuff with the tomato mixture.
Place in an ovenproof dish and bake for 40 minutes or until the brinjals are soft. Serve with thick yoghurt.

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