Middle Eastern Aubergines

The inspiration to this recepie came from a book called “the middle eastern kitchen” that we got from our good friend Sara just before christmas. Its very nice to switch to something completely diffrent after the traditional christmas food that we have been having througout the festive period.

It´s very nice with salmon in the oven and some Jollof rice!


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4 persons

2 ripe aubergines
1 large onion, finely sliced
3 large tomatoes, skinned and finely chopped
4 cloves of garlic, finely chopped
A bunch of fresh parsley
1,5 teaspoon salt
1 tablespoon sugar
1/2-1 dl olive oil
1/2 dl water
a pinch of chopped pepper (harbanero)

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Set the owen to 170 degrees.

Mix the onion, tomatoes, garlic and herbs with the salt and sugar, water and olive oil in a bowl.

Fry the aubergine quickly on each side in some olive oil in a frying pan. They should get a bit soft. When cooled of a bit, slice of the top of the aupergine and take some of the filling out. Either use the filling in the mix or take what can´t fit into the eubergine on the side in the baking tray. Fill the aubergine with the filling and put into owen for about 45 min.