Tomato and date stuffed brinjals

Ingredients:

• 2 onions, thinly sliced 
• 1 can (410g) chopped tomatoes 
• 1 Tbsp (15ml) paprika 
• 6 fresh pitted dates, chopped 
• 2 tsp (10ml) each ground cumin, ground coriander and sumac 
• Handful fresh parsley, chopped 
• 4 large brinjals 
• ¾ cup (180ml) olive oil 
• ¼ cup (60ml) water 
• 2 tsp (10ml) dark brown sugar 
• Salt and milled pepper 
• Lemon wedges, for serving 
• Mint leaves, for serving 

Method

1. Mix together onion, tomato, paprika, dates, spices and parsley in a large bowl. Set aside. 
2. Score brinjal skins. 
3. Heat half the oil in a frying pan and cook whole brinjals for 5-7 minutes until slightly softened. 
4. Make a 2cm-deep incision down the length of each brinjal to form a pocket. 
5. Stuff pockets with tomato-date mixture and place in a deep roasting pan. 
6. Pour over water and remaining olive oil and sprinkle with sugar. Season. 
7. Cover with foil and bake for 1 hour, or until soft and cooked through. Cool slightly. 
8. Serve with lemon wedges and mint. 

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