Stuffed Aubergines in Olive Oil

Turkish stuffed aubergines

Serves 4

Ingredients

• 2 good-sized aubergines
• Sunflower oil
• 1 large onion, halved and finely sliced
• 3 tomatoes, skinned and chopped
• 2-3 cloves garlic, finely chopped
• A bunch of flat leaf parsley, chopped
• A bunch of fresh dill, chopped
• 1 teaspoon salt
• 150ml olive oil
• 50ml water
• Juice of ½ a lemon
• 1 tablespoon sugar

Method

• Using a sharp knife or a potato peeler, peel the aubergines in stripes like a zebra. Place them in a bowl of salted water for five minutes, then pat them dry.
•  Heat up enough sunflower oil for frying in a pan. Place the aubergines in the oil and fry quickly on all sides to soften them. Lift them out onto a wooden board, or flat surface, and slit them open, keeping the ends and bottom intact, so that it resembles a canoe with a deep pocket to fill.
• In a bowl, mix together the onion, tomatoes, garlic and herbs. Add the salt and a little of the olive oil.
• Spoon the onion and tomato mixture into the aubergine pockets, packing it in tightly, so that all of it is used up. Place the filled aubergines, side by side, in a deep heavy-based pan.
• Mix together the rest of the olive oil with the water and lemon juice, pour it over the aubergines, and sprinkle the sugar over the top.
• Cover the pan with a lid and place it over a medium heat to get the oil hot and create some steam.
• Reduce the heat and cook the aubergines gently, basting them from time to time, until they are soft and tender and only a little oil is left in the bottom of the pan. Leave them to cool in the pan.
• Carefully transfer them to a serving dish, spoon the little bit of oil over them, and serve at room temperature with wedges of lemon to squeeze over them.