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This classic olive oil dish from traditional Aegean cuisine is prepared by stuffing long aubergines with a filling of sautéed onion, garlic, tomato and parsley, then cooking them slowly in olive oil. Serve at room temperature or chilled.
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per serving
Trim the stems from the aubergines. Make a lengthwise cut in each aubergine, leaving the base intact so that one side remains open. Sprinkle 2 teaspoons of salt all over the aubergines and leave for 30 minutes. Then rinse under cold water and pat dry with kitchen paper.
Pour half the olive oil (100 ml) into a wide, deep pan. Heat over a medium heat. Add the thinly sliced onions and sauté for approximately 10 minutes, until softened and golden.
Add the sliced garlic and cook for 1 minute. Add the tomato purée and cook for a further 1 minute. Then add the diced tomatoes, green pepper rings, half the chopped parsley, salt and sugar. Cook for approximately 8 minutes, until the tomatoes have softened and formed a sauce.
Remove the filling from the heat. Fill the open side of each aubergine evenly with the filling. Arrange the stuffed aubergines side by side in the pan, packing them snugly.
Drizzle the remaining olive oil (100 ml) and water over the aubergines. Cover the pan with a lid. Cook over a low heat for approximately 40-45 minutes, until the aubergines are completely tender. Gently shake the pan occasionally during cooking; do not stir.
Remove the pan from the heat and leave to cool, with the lid on, until it reaches room temperature. Sprinkle the remaining parsley over the top. Serve at room temperature or chilled in the refrigerator.
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