About this recipe:I am a very picky eater but even I cannot refuse this vegetarian dish. It is so easy to make and yet looks and tastes fantastic. If you get the aubergines soft enough then all the flavours of the vegetables blend and create a sweet aroma for your taste buds. It can be served as a starter or as a main course served with pilaf rice (recipe on my page) and a lentil salad (recipe also on my page).
Preheat the oven to 180 C / Gas 4. Heat half the olive oil in a large heavy-based frying pan and cook the aubergines on all sides until soft and the cut sides are golden. Remove from the pan and scoop out some of the flesh leaving the skins intact and some of the flesh lining the skins. Finely chop the scooped out flesh and set aside.
Heat the remaining olive oil in the same frying pan and cook the onion over medium heat until transparent. Add the garlic and cook until soft. Add the tomato, oregano, parsley, currants, cinnamon, reserved aubergine flesh and salt and pepper, to taste.
Place the aubergine shells in a large ovenproof dish and fill with tomato mixture. Mix the lemon juice, sugar, tomato juice and some salt and pour over the aubergines.
Cover and bake for 30 minutes, then uncover and bake for 10 minutes (if needed).
Serve as either a starter or with pilaf rice as a main course. This dish is best served at room temperature, lightly drizzled with the remaining juice. Eat up and enjoy!