- 2 large aubergines (eggplants)
- 1 onion
- 1 clove garlic
- 5ml (1 tsp) olive oil
- 4 medium tomatoes
- 12 black olives
- 5ml (1 tsp) tomato purée
- 3ml (½ tsp) dried marjoram
- 3ml (½ tsp) dried oregano
- 10ml (1 dsp) fresh chopped parsley
- 10ml (1 dsp) fresh chopped coriander
- Black pepper
- 55g (2oz) cooked rice
- 55g (2oz) ground almonds
- Olive oil for drizzling on the surface
Serve with salad and vegetables as a main course or individually as starters. Millet or quinoa could be used instead of the rice. The original recipe used 115g (4oz) breadcrumbs instead of the rice and ground almonds. If permitted, try this for a variation. Half a tin of flaked tuna fish (1OOg/3½oz) or 30ml (2 tbsps) grated cheese can be added for extra flavour, if allowed, and the olives could be omitted. Meat-eaters will begin to think vegetarian after eating this.
- Cut the aubergines (eggplants) in half and scoop out the flesh leaving 2cm (½in) around the edge next to the skin. Dice the flesh finely and place in a large bowl.
- Finely dice the onion and press the garlic clove. Sweat the onion and garlic in 5ml (1 tsp) of olive oil until they begin to soften and brown. Add these to the diced aubergine flesh in the bowl.
- Skin the tomatoes and dice the flesh. Quarter the black olives. Add to the bowl along with the remaining ingredients and mix.
- Place the aubergine shells on a baking tray, in a gratin dish or in individual dishes.
- Pile the stuffing into the shells, pressing down firmly.
- Drizzle the surface with olive oil, cover with foil and bake at 200°C (400°F), gas mark 6 for 1 hour or until the aubergines are quite soft.