RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Stuffed Aubergines [Eggplant] with Tuna - dairy
Serves 6-8. Keeps 1 day under refrigeration. Do not freeze. 3-4 glossy aubergines, approx. 8 oz. (225 g) each 2 Tablespoons oil 1 large onion, finely chopped 1 clove of garlic, crushed 1 x 14 oz. (400 g) can chopped tomatoes 1 Tablespoons tomato purée 1 teaspoon dried Italian seasoning or 1 Tablespoon fresh chopped herbs including basil and parsley 1/2 teaspoon salt 10 grinds black pepper 1 teaspoon brown sugar 2 x 7 oz (200 g) cans tuna 2 Tablespoons dry breadcrumbs or medium matzah meal 1 oz. (25 g) melted butter or margarine 4 oz. (125 g) grated cheese Cut the aubergine in half, lengthways. Using a spoon, carefully remove the inside flesh, leaving a 1/2-inch (1 cm) layer of raw aubergine in the shell. Chop the flesh roughly. Heat the oil in a lidded pan or frying pan, then add the onion and chopped aubergine and cook covered until soft and golden — about 10 minutes. Add the garlic, tomatoes, purée, herbs and all the seasonings. Bring to the boil and simmer uncovered for 10 minutes until thick and juicy. Drain and flake the tuna, then add to the cooked mixture. Arrange the aubergine halves side by side in a lidded casserole and divide the mixture between them. Mix the crumbs or matzah meal and the melted fat together, then add the cheese. Divide this mixture between the aubergines. Cover and cook for 1-1/2 hours at gas no. 3 (325° F, 160° C) or until the aubergines feel tender when pierced with a sharp knife. If the top is not a rich brown, put under a hot grill for 3 minutes. Evelyn Rose - 2 October 1998 Jewish Chronicle, UK www.jchron.co.uk/jc/jcdat/98/this_week/cookery.htm
