Aubergines Imam Bayeldi “White Tower” from The Robert Carrier Cookbook by Robert Carrier
Trim aubergines; cut in half lengthwise and scoop out some of the flesh, leaving shell about ¼ inch thick. Make 4 incisions lengthwise in each half, being careful not to cut through skin. Salt...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Skillet
- Stove
Ingredients
- sugar
- freshly ground black pepper
- salt
- 2 Spanish onions, sliced
- olive oil
- 2 tablespoons finely chopped parsley
- 2 cloves garlic, finely chopped
- 6 ripe tomatoes, seeded and chopped
- 4 whole tomatoes
- 4 medium-sized aubergines
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