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1
Wash the aubergines well and remove the stems.
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2
Peel the skin lengthwise in 1/2 inch strips, to give a nice striped effect.
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3
This will help the aubergine absorb the flavours while cooking, even if the stripes disappear to some extent when cooked.
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4
If you choose small and very fresh aubergines there is probably no need to bother salting them.
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5
If you are of the salting persuasion, then at this stage cover your aubergines with salt and allow them to rest on kitchen towel for about half an hour.
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6
Afterwards simply wipe away the salt.
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7
Cut the aubergines in half (lengthwise), and cut a slit lengthwise in the fleshy side of each of the halves, stopping a little short of the ends.
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8
Cut onions in half (from tip to tip) and then chop into slender wedges.
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9
Heat half of the oil in a heavy based saucepan or frying pan with a lid, and add the onions.
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10
Cook gently until they are transparent.
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11
Add the chopped garlic and cook for about a minute.
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12
Pour this mixture into a large bowl, and stir in the chopped tomatoes, parsley, salt and pepper, as well as the lemon juice, sugar and water, to make the mixture used for stuffing the aubergines.
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13
Heat the remaining oil in the pan until it starts to smoke, then add the aubergines and cook over a high heat for about 5 minutes, until they are lightly browned all over, but still nice and firm.
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14
Then remove from the heat.
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15
Arrange the aubergines in the pan with fleshy sides upwards, and spoon the filling mixture into the slits.
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16
Try to stuff in as much as possible, and spread any remaining filling on top.
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17
Put a lid on the pan and cook over a gentle heat until tender (approx 45 minutes).
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18
Check on it occasionally, adding more water to the pan only if it is getting dry (aubergines do release a great deal of water).
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19
Alternatively, you can arrange the stuffed aubergines in a covered oven proof dish, and cook for about 45 minutes at 180 degrees.
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20
Remove from the heat, and let the stuffed aubergines cool to room temperature.
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21
Serve as an appetizer/meze, or as a light meal with fresh bread and/or yoghurt.
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22
It can also be refrigerated and served refreshingly chilled.
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23
Note : The dish is simple to prepare, but it does take a little while to cook (about 1 1/4 hours) and cool (it is supposed to be eaten at room temperature), so make sure you allow enough time.
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24
And check that you have enough olive oil!
