Baked Aubergines and Almonds

(3 votes)

2 small to medium sized aubergines (approx 8-10zs. each)
3 ounces olive oil
1 clove of garlic
juice of half a lemon
1 ounce finely chopped parsley
3 ounces slivered almonds

Split the aubergines in half and put them to bake in a greased baking dish in a 350 oven, for 45 minutes or until the aubergines are soft.

Then very carefully spoon out the center, leaving the shells, and mix it with the garlic, which you've crushed with a little salt, 2 tablespoons of the olive oil, the parsley and the juice of the half of lemon. Pile the mixture back in the shells and top with the slivered almonds. Sprinkle the remaining olive oil over the top and return to the oven for 10 minutes until the almonds are just crisping.

This can be served on its own with plenty of bread or rice.

Serves 4


Comments:

good to find a tomato and cheese free recipe, almonds, lemon, perejil - good with baked whole fish
cris, santiago de compostela


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