Ingredients
aubergines – 4 large
olive oil or refined oil – 4 large
onions, chopped – 2 large
cloves garlic, crushed – 4
celery sticks, chopped (optional) – 6
mushrooms, chopped – 200 gm
peas, boiled – 100 gm
brown rice, cooked – 12 tbsp
wahnuts, ground – 100 gm
tomato puree – 5 tbsp
chopped parsley or coriander leaves – 4 tbsp
Salt and pepper to taste,
grated cheese – 150 gm
Method:
Prick the aubergines all over, cut in half and place cut side down on a grased baking sheet. Bake in a preheated moderately hot oven at 190 degree C / 375 degree F oven for 30 minutes.
Meanwhile, heat the oil in pan, add the onion and fry until softened. Add the garlic and celery and fry till soft for 5 minutes. Add peas, mushrooms and cook, stirring for 3 minutes. Stir in rice, walnuts, tomato puree, parsley and seasonings. Turn off heat.
Scoop the flesh from the aubergines, without breaking the skins; chop finely and mix with the fried mixture. Pile back into the aubergine skins; sprinkle with the cheese and place under a preheated grill until heated through. Serve immediately.
Variation:
Instead of cheese, bread crumbs dotted with butter can be used.
