Stuffed Aubergines "Imam Bayildi"


2 aubergines
1 onion
2 clöoves of garlic
2 tbsp. olive oil
1/2 tin tomatoes
freshly ground pepper
a little cinnamon
1/4 bay leaf
1 tbsp. raisins
1 1/2 oz / 50 g oilives
1 bunch of parsley
1/2 cup instant stock
2 tbsp.anchovy paste
juice of 1/2 lemon
Cooking time about 45 minutes
Approx. 150 kcal = 627 kj


Peel the aubergines thinly with a sharp knife, halve them lengthwise and take out about half of the flesh (a grapefruit spoon with sharp prongs is ideally suited for this). Sprinkle the aubergine halves with salt. Leave them to rest for 10 minutes, then rinse them under running water to eliminate the bitternesse and place them in the moistened RÖMERTOPF: heat the oil in a frying pan. Fry the diced onion, the cloves of garlic and the aubergine flesh you scraped out for a few minutes, add the tomatoes and reduce a little, stirring all the time. Mix in the raisins and the spices, the olives and the chopped parsley. Fill the mixture into the hollow aubergine halves. Stir the anchovy paste and the lemon juice into the stock, blend well and pour over the aubergines. Close the lid.

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