Aubergines Stuffed And Baked
|Garlic||1 Clove (5 gm)|
1. Boil unpeeled aubergines for 5 minutes.
2. Cool. Halve lengthwise and remove a little of the pulp to leave thick shells.
3. Boil rice and cool.
4. Brown chopped onions in fat.
5. Add the. diced, peeled tomatoes, grated garlic and the chopped brinjal pulp.
6. Cook gently together 4 or 5 minutes more.
7. Mix with the rice and grated cheese. Pile the mixture into the shells.
8. Bake on a greased dish in a moderate oven for 35 minutes.