Aubergines, medium sized: 4

Salt to taste

Olive oil: 4 tbsp

Onions, sliced: 2

Tomato, sliced: 2

Nutmeg powder: a pinch

Garlic, chopped: 2

Black pepper powder: 1/2 tsp

Sugar: 1/4 tsp

Parsley, chopped: 1 tbsp



1) Cut aubergines into half & then lengthwise.

2) Sprinkle salt & let stand for 30 mins.

3) Rinse with cold water & then pat dry.

4) Take a pan, add 2 tbsp olive oil & sauté onions till they turn soft.

5) Transfer 3/4 th of this onto a casserole.

6) Add tomatoes to the remaining onions in the pan & cook for 3 mins & allow to soften.

7) Sprinkle nutmeg powder & salt.

8) Place the aubergines on top of the onions I the casserole, then sprinkle garlic & the onion tomato mixture.

9) Sprinkle salt, black pepper powder & sugar.

10) Dribble 2 tbsp olive oil & parsley.

11) Cover with an aluminium foil & bake in a preheated oven at 180 deg C for 30 mins.

12) Uncover & let bake for 10 mins more.

13) Serve hot with parsley.

NOTE: This is a very delicious recipe which makes the humble aubergine to an exotic level.  Enjoy !


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