Cut the aubergines in half and
sprinkle with the salt.
Leave to drain for an hour.
Wash and dry the aubergines and
brush them with oil.
Transfer to an ovenproof dish, and
cook for 1 hour in a preheated oven (200C, 400F, Gas 6).
In the meantime, make the
stuffing.
Heat the oil in a pan and gently
cook the onions until they are soft and translucent.
Add the beef and garlic and cook
stirring for several minutes.
Put in the tomatoes, spices and
sultanas and simmer, for 30 minutes.
Add the parsley at the last
minute.
Remove the aubergines from the
oven.
Press the pulp down and cover the
aubergines with the meat mixture, pressing the mixture down into the
eggplant shells.
Put back into the oven and cook
for a further 15 minutes.
Serves 6
This aubergine, stuffed with a spicy meat
mixture can be eaten as a vegetable or as a meal in itself. Replace the minced beef until 315 g of
cooked rice for a vegetarian meal.