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Add a photoServings: 6
Ingredients
- 2 med Aubergines Extra virgin olive oil
- 1 med Tomato, minced Salt & Pepper
- 1/4 tsp Allspice
- 1/2 tsp Parsley
- 1 Tbsp. Currants, soaked in cool water 30 min
- 1 x Clove garlic
- 1 x Bay Leaf
Directions
- Cut the stems off the aubergines but don't peel. Cut several length-wise slits in the aubergines, but don't slice through. Heat 2 tb extra virgin olive oil in a small skillet and saute/fry the onion till it browns slightly. Than add in tomato, salt, pepper, allspice, and parsley. Cook over medium low heat till the mix breaks down to almost a puree. Drain currents, and add in the to the tomato-onion mix, and cook for 10 more min. Stuff the cooked mix in the slits in the aubergines with your fingers or possibly a knife.
- Set the aubergines in a flame-proof dish which iwll just hold them. Pour oil over the aubergines till oil level is about halfway up the aubergines. Add in garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or possibly till aubergines are very soft. Turn them every 15 min.
- WHen done, pour off excess oil and strain and store for re-use. Cold and refridgerate aubergines overnight. Serve cool with thin slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 349mg | 10% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.41g | 3% |
| Protein 1.56g | 2% |
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