IMAM BAILDI STUFFED AUBERGINES

 

4 aubergines

Stuffing;

2 onions, peeled and grated

2 cloves of garlic, peeled and minced

1/2 tbsp tomato paste

200 g chopped tomatoes

Olive oil about 2 tbsp

Sugar, salt and pepper to taste

 Preheat the oven to 180 C (250 F) and cut the stems off the aubergines and cut them in half. Score the aubergine flesh and bake for 15 minutes until almost tender.  Remove from their shells, chop finely and saute in olive oil and season to taste with salt, pepper and sugar, mix with the remaining ingredients and stuff the aubergine skins with the above mixture, Bake for 25 minutes until thoroughly cooked and serve with crispy brown bread,