All you need are four aubergines, one onion, four tablespoons of oil, salt, pepper, and 8 to 10 tomatoes, preferably large garden grown tomatoes.<\/p>\n
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Start by cooking the aubergines either directly on the stove top on the open flame, or in the oven. If you opt for the second method, you have to pierce the skin of the aubergines all over with a fork. Place baking paper on the tray, turn the oven to high heat and cook for about 45 minutes, turning them on all sides. They are done when you stick a fork in them and see they are soft. Take them out of the oven, and cut each aubergine lengthwise. Take a wooden spoon or spatula and scoop out the meat starting at the stem end. Leave the meat to drain of the dark juices for about 15 minutes in a strainer. Proceed to chop the aubergine meat to a paste, preferably with a wooden instrument. Chop the onion as finely as you can, then incorporate into the paste. Finish by adding the oil, salt, and pepper, mixing well.<\/p>\n
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Peel the tomatoes separately. Cut the stem end of the tomato, then scoop out the seeds with a spoon. You can use the seeds and tomato meat for a tomato soup. Fill the tomatoes with the aubergine paste, garnish with fresh parsley sprigs, and serve on a cool platter. Serve chilled. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
In todays edition, we will present a light recipe ideal for the scorch of the summer season, tomatoes stuffed with aubergine paste.<\/p>\n","protected":false},"author":125,"featured_media":172261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-172260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n