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Oriental-style stuffed aubergines

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 15 minutes
 
Ingredients (serves 6):


Method:

Put the sultanas in a bit of warm water. Cook the rice in salted boiling water. Drain and leave a bit of cooking water.

Put the thinly sliced onions with the drained sultanas, saffron and caster sugar in a saucepan with 1 tablespoon of oil. Leave to melt over a low heat, stirring occasionally.

Cut the aubergines lengthways and carefully remove the flesh. Cut the flesh into small cubes and add to the previous mixture.

Leave to cook over a low heat for about 15 minutes then add the rice. The mixture shouldn't be dry, add a bit of the rice cooking water if necessary.

Preheat the oven to 180°C (Gas Mark 6).

Fill the aubergine shells with the mixture, place on a greased ovenproof dish then drizzle over the remaining oil. Pour a bit of water into the bottom of the dish then bake for 20 minutes.
Advice: Don't forget to pour a bit of water in the bottom of the dish, else they could end up burnt.

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