INGREDIENTS

INSTRUCTIONS

Keep the aubergines whole, including their stems, and wash them. Cut two
thin strips of skin off lengthways, so that the cuts cross at right angles
on top of the aubergine.
If using the large round variety, however, just slice them in half
lengthways. Immerse them in a bowl of salted water for an hour; rinse and
pat dry.
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Fry the aubergines in hot sunflower oil until the flesh is pale golden,
being careful not to burn them. Take them out and drain on absorbent paper.
At this stage if the long variety has been used, slit the aubergines
lengthways, carefully, on one side, and not all the way through, so a
pouch-like opening is formed.
In the case of the already halved, round variety, scoop a little of the
flesh out from the middle of each half, forming a boat shape. The extracted
flesh should be finely chopped and added to the meat later.
Fry the pepper strips in the same pan and reserve.
Fry the onion in the olive or vegetable oil until lightly golden. Add the
meat and fry with the onion, breaking up any lumps. Add the rest of the
ingredients, apart from the tomato puree but including any aubergine flesh,
cover and cook for 30 minutes, until the mixture looks quite dry.
Arrange the aubergines in a medium-sized oven-proof dish. Pile the stuffing
on to each half aubergine, or fill the pouch-like openings of the whole
aubergines. Decorate with 2-3 fried pepper strips on top of each. Pour the
diluted tomato puree into the base of the dish and cook for 40 minutes,
basting once or twice.
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