Ingredients
Fainting priests
Method
Fainting priests
1.Heat half the oil and gently cook the onions for about 15 minutes until softened.
2.Add the garlic, then cook for a further 2 minutes.
3.Add the tomatoes, parsley, currants, salt and pepper. Cook for 10 more minutes, then set aside.
4.Top and tail the eggplants. With a peeler, take alternate strips of skin off lengthwise, leaving it looking like a zebra crossing.
5.Heat the remaining oil in a frypan and fry the eggplants, two at a time, turning them until they are slightly browned all over. You may need a little more oil for the second lot.
6.When they have cooled a little, slit each eggplant lengthwise but not right through and gently pull them apart. Spoon some of the tomato filling into them.
7.Put in a shallow oven-proof dish that will fit the eggplants snugly. Spoon over the remaining filling.
8.Mix the lemon juice, sugar and water together, then pour over the eggplants.
9.Mix the lemon juice, sugar and water together, then pour over the eggplants. Cover the dish tightly with a double layer of tin foil and bake at 180°C for 1½ hours or until completely cooked through. Remove the tin foil for the last 10 -15 minutes to reduce the pan syrup.
10.Serve warm with fresh bread to soak up the garlicky juices.
Can be assembled the day before and baked the next day. This will serve 4 people as a main dish or more as a side dish.
Note
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