Origin of dish:
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Type of cooking:
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.