AUBERGINE DOLMAS

8 small round aubergines (or 4 large ones)
a cupful of cooked rice
¼ lb of minced mutton (either raw or cooked)
2 tomatoes
salt
pepper
onions
lemon juice
herbs
a few pine nuts or walnuts
olive oil

Mix the cooked rice with the well-seasoned meat, a chopped fried onion or
two, the chopped tomatoes, and some marjoram, mint, or basil.
Cut about an inch off the thin end of the aubergines, and with a small spoon
scoop out most of the flesh. Cut this into dice and mix it with the prepared
stuffing. Fill the aubergines with the stuffing (not too full), put the tops
in, inverted, so that they fit like corks, lay them in a pan with a little
olive oil; let this get hot and then pour hot water over them to come
half-way up. Simmer for 30 minutes, add the juice of a lemon, and cook very
slowly another 30 minutes. There should be just a very little sauce left by
the time they are ready. If there is any stuffing over, use it to fill
tomatoes, which can be baked and served with the aubergines.



source : A Book of Mediterranean Food / Elizabeth David



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