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1-2

1 aubergine; ½ pepper; 2 peeled tomatoes; 1 onion; 1 chilli pepper; 2 cloves garlic; 2 tbsp ground walnuts; 4 tbsp olive oil; parsley, coriander; ½ tsp cumin; salt, black pepper

The imam fainted (Imam Bayildi)

Half the aubergines and score them diagonally to form a lattice without damaging the skin. Sprinkle with salt, turn them over and leave for 1 hour to remove any excess moisture. Dry them with kitchen towel and brush with oil on the inside. Fry them in a frying pan on a medium heat for 5 minutes. Peel the tomatoes and pepper and chop them roughly. Finely dice the onion and chilli pepper. Crush the garlic with a heavy knife and chop it finely into a puree. Remove the aubergines from the pan and carefully remove the soft centre with a spoon. Set the rest aside. Soften the onion in some oil then add the chilli pepper and ground cumin. A few minutes later add the pepper, chopped aubergine flesh and tomatoes and fry for 5 minutes. Add the garlic puree, salt, pepper, a pinch or two of sugar (optional), nuts and finely chopped herbs. Heat through and use the mixture to stuff the aubergines. Drizzle with oil and bake in an oven heated to 180°C for 25-30 minutes. Serve hot or cold.

The imam fainted (Imam Bayildi)

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Андрей (talerka).

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