- 2 small sized aubergines
- ½ small onion
- 1 garlic clove
- ½ bunch of chives
- ½ bunch of dill
- ½ bunch of flat-leaf parsley
- 30g pine nuts
- 2/3 teaspoon dried mint
- 70g boiled white rice
- 1/3 teaspoon mild paprika powder
- juice from 1 small lemon
- 3 tablespoons olive oil
- 175ml cold water
- coarse sea salt
- black pepper
Cut the aubergines in half lengthwise and carefully remove the pulp with a spoon. Chop the pulp, not too finely, with a knife. Put it into a strainer, dust with coarse sea salt and leave it to stand for 30 minutes.
Peel the onion and garlic and chop them finely.
Rinse the chopped aubergine pulp thoroughly under cold water, let the water drop off and pat it dry with kitchen paper.
Heat 2 tablespoons of olive oil in a tagine and fry the onion and garlic at low heat until the onion is transparent. Add the aubergine pulp and stir-fry it for 10 minutes over medium heat.
Place the aubergine pulp into a large dish. Chop the herbs (chives, dill and parsley) finely. Toast the pine nuts without oil in a frying pan, shaking them now and again to prevent over browning. Mix the chopped herbs together with the aubergine pulp, dried mint, boiled rice, toasted pine nuts and paprika powder. Season with salt and pepper.
Fill the aubergine halves with the mixture. Place them in the tagine with the filling upward. Pour in 175ml of water, 1 tablespoon of olive oil and the lemon juice into the tagine. Cover with the lid and cook the aubergines for 40 minutes over low heat.