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IMAM BAILDI


INGREDIENTS:

For 4 people:


METHOD:

  1. Clean the aubergines and slice deep with a knife.
  2. Fry the aubergines until tender and leave to stand on plenty of paper towels or in a colander.
  3. Brown onions with olive oil in a saucepan for five minutes and let simmer over low heat until almost caramelised.
  4. Add tomatoes, parsley, mint, salt and pepper and bring to boil until you are left with the oil.
  5. Finally add the pine nuts and raisins.
  6. Lay the aubergines on a tray and with two forks widen their opening.
  7. Put plenty of stuffing into each aubergine, sprinkle with parsley and bake for about half an hour.

Optional:

You can sprinkle some feta cheese on to each aubergine just before you serve.

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