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Method Prep:45min › Cook:20min › Ready in:1hr5min
Wash and dry the aubergines. With a peeler peel them lengthways in stripes. Cut off the stem only, careful not to cut off any aubergine as you need to keep it whole.
Heat the sunflower oil in a deep frying pan on high heat. Make sure it is very hot then fry the whole aubergines until the skin is browned and soft inside. Put them on a kitchen paper to drain.
Meanwhile heat the olive oil in a saucepan, on a medium heat. Add the finely chopped onion, cook for 2 minutes. Add the finely chopped peppers, cook for 2 minutes more. Stir in the tomato puree and then finely chopped tomatoes. Season with pinch of sugar, salt and pepper. Cook for 7-8 minutes on a low heat. Once it's cooked, add finely chopped parsley and stir.
Lay the aubergines on an oven dish next to each other. With a teaspoon split open them lengthways. Pile the vegetable mixture in the middle.
Drizzle lemon juice over the aubergines.
Bake for 20 minutes. Serve hot or cold.
I've found that it tastes even better when prepared 1-2 days ahead.
This recipe is delicious but can be made much healthier. It works well if you cut the aubergines in half, score the insides with a knife and sprinkle with salt, wait until juices come out and then wash (this stops the bitter taster aubergines can have). Place the aubergines scored side down in a hot non-stick pan with a little oil until brown. Pile the filling on top and bake in the oven at 190 for 30 mins. - 19 Apr 2014