Stuffed brinjals

6 servings

By Food24 November 03 2009
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Ingredients (10)

3.00 aubergines — medium
45.00 ml fresh chillies — 573
3.00 onion
3.00 garlic — cloves
24.00 baby tomatoes
425.00 g baked beans — in tomato sauce
30.00 ml fresh parsley — chopped
5.00 ml fresh mint — chopped
1.00 lemon juice
0.00 sea salt and freshly ground black pepper
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Preheat oven to 180 ºC.
Scoop most of the flesh out of the brinjal skins and chop. Rub 30 ml olive oil over the skins.
Place on a baking sheet and bake for 15 minutes.
Heat remaining olive oil in a large pan and sauté onions and garlic until softened.
Increase heat, add brinjal flesh and tomatoes and cook quickly until browned.
Add beans and herbs. Season with lemon juice, salt and black pepper.
Simmer gently for five minutes.
Pile mixture into brinjal shells and serve.

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