|
Ingredients
|
For 4
|
For 100
|
|
Aubergines
|
4 (450gms)
|
100 (11kg)
|
|
Onions
|
225gms
|
5.6kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Rice
|
115gms
|
2.8kg
|
|
Garlic
|
1 clove
|
15gms
|
|
Cheese
|
30gms
|
680gms
|
|
Fat
|
30gms
|
500gms
|
Boil unpeeled aubergines for 5 minutes. Cool. Halve
lengthwise and remove a little of the pulp to leave thick shells. Boil rice and
cool. Brown chopped onions in fat. Add the diced, peeled tomatoes, grated
garlic and the chopped brinjals pulp. Cook gently together for 4 or 5 minutes
more. Mix with the rice and grated cheese. Pile the mixture into the shells.
Bake on a greased dish in a moderate oven for 35 minutes.
