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Aubergines stuffed with onions, tomatoes and parsley, gently cooked in olive oil.
Active time35 min
Cooking1 h 15 min
Total3 hResting : 1 h
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Ingredients
- 6 medium long aubergines
- 1 lemon
- 3 garlic cloves
- 375 g onions
- 1 bunch of flat-leaf parsley
- 375 g tomatoes
- 150 ml water
- 150 ml olive oil
- 3 tbsp olive oil for the onions
- 1 pinch of salt — optional
- 1 tbsp salt for drawing out moisture
- 1 tsp sugar
Preparation
Wash and halve the aubergines lengthways. Scoop out some flesh to make boats without piercing the skin. Keep the removed flesh for another dish. Sprinkle the insides with the drawing salt. Drain in a colander for 30 minutes, then rinse and dry thoroughly. Make the filling meanwhile.
6 medium long aubergines1 tbsp salt for drawing out moisture- knife
- chopping board
- spoon
- colander
- tea towel
Peel and thinly slice onions. Peel and chop garlic. Peel tomatoes with a peeler, deseed and dice. Wash and chop parsley. Heat the onion oil in a frying pan and soften the onions without colouring. Add garlic and stir until fragrant. Off the heat, mix in tomatoes and parsley.
3 garlic cloves375 g onions1 bunch of flat-leaf parsley375 g tomatoes3 tbsp olive oil for the onions- knife
- chopping board
- peeler
- frying pan
- spoon
Fill the aubergines and arrange side by side in a wide pot. Squeeze the lemon. Mix its juice with measured water, sugar and braising oil and pour around the aubergines. Cover and simmer gently for about 60 minutes until a knife enters without resistance.
1 lemon150 ml water150 ml olive oil1 tsp sugar- wide pot
- lid
- spoon
- citrus juicer
- knife
Take off the heat and cool in the juices for about 30 minutes. Add the optional pinch of salt if needed. Serve at room temperature with the cooking juices.
1 pinch of salt — optional- pot
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration