Garlic-and-herb stuffed aubergines

Garlic-and-herb stuffed aubergines

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This stuffed aubergine recipe is potently flavoured with garlic and lemon. The slender long varieties known as ‘arous’ aubergines are used, as opposed to the larger ‘rumi’ aubergines. This recipe comes from Osta Sayed, the cook at the Maksoud household, and as a side dish it is a great accompaniment to such dishes as bouri mashwi or as an addition to a mezza table.

Ingredients

Quantity Ingredient
1kg white and black slender aubergines
100ml vegetable oil
1 whole head garlic, cloves crushed
2 green peppers, finely chopped
1 fresh hot chilli, finely chopped, (optional)
3 lemons, juiced
1 tablespoon vinegar
1/2 teaspoon ground cumin
handful fresh parsley, chopped
salt
freshly ground black pepper

Method

  1. Cut the aubergines in half lengthways, leaving the top attached.
  2. In a frying pan, sauté the aubergines in the oil over a medium heat, in batches if necessary, for 7 to 8 minutes until softened. Take out of the pan and drain on paper towels to remove the excess oil.
  3. Meanwhile, in a small bowl mix together the garlic, green pepper, chilli (if using), lemon juice, vinegar, cumin, parsley and salt and pepper, to taste.
  4. Once the aubergines are cool enough to handle, fill each one with the stuffing mixture, closing the aubergine sides together, and arrange on a serving platter. Refrigerate for half an hour to an hour to allow all the flavours to infuse.
  5. Serve the aubergines chilled or at room temperature.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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