Andalucian Aubergines Recipe

This delicious aubergine dish is highly reminiscent of Andalucia in Spain where tomatoes, rice and tuna fish are very popular ingredients.

Recipe : Andalucian Aubergines

Ingredients :

4 small aubergines

45ml / 3 tbsp olive oil

1 small onion, finely chopped

1 clove garlic, crushed

120g / 4 oz cooked whole grain rice

200g / 7 oz can tuna in oil, drained and fish coarsely flaked

15ml / 1 tbsp mayonnaise

5ml / 1 tsp curry powder

4 fresh tomatoes, skinned, seeded and chopped

15ml / 1 tbsp coarsely chopped parsley

freshly ground black pepper

Method :

Cut the aubergines in half lengthways. Score the cut surfaces lightly with a sharp knife at regular intervals. Brush the scored surface lightly with 1 tbsp of the olive oil and place the aubergines on a greased baking sheet. Bake the aubergines in a preheated oven 190C / 375 F / Gas Mark 5, for 15 minutes, or until beginning to soften. Cool the aubergines slightly, then carefully scoop the centre flesh from each half. Take care that you do not break the skin at this stage.

Fry the chopped onion gently in the remaining 30 ml / 2 tbsp of olive oil for 3 minutes, or until they are just transparent. Add the garlic and the aubergine flesh, and fry for a further 2 minutes. Season to taste with pepper. Add the rice, flaked tuna, mayonnaise, curry powder, tomatoes, parsley and black pepper to the aubergine mixture, and mix together well.

Pile equal amounts of this rice and tuna filling into the aubergine shells. Return the filled aubergines to the ovenproof baking dish. Brush with the remaining olive oil, and bake in the oven for a further 25 minutes. Serve piping hot.

Serving idea - Serve with a crisp mixed leaf salad and black olives.

Preparation - Use a serrated grapefruit knife to remove the baked aubergine flesh without tearing the skins.

Variation - For a tasty vegetarian variation, use 175g / 6 oz button mushrooms in place of the tuna.

Serves 4

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