Ingredients for 4 serves:

• 4 aubergines
• 1 onion
• 200g tomatoes
• 150g yellow cheese (Kashkaval)
• 6-7 tbsp oil
• 6 sprigs of parsley
• salt to taste
• oil to grease

Method:

1. Peel the aubergines and halve them lengthways. Scoop out the flesh. Sprinkle some salt over them and place them in a dip tray to remove their bitter juice.
2. For about a minute fry the finely chopped onion in a greased small pot. Rinse the aubergine flesh, dice it finely and mix it with the onion. Stir the mixture and let it stew for 5 minutes, lid closed.
3. Wash the tomatoes, then peel and cube them. Fold them in the mixture and stew for another 5 minutes, stirring gently. Add salt and sprinkle with the finely chopped onion.
4. Rinse the aubergine shells and spoon some of the filling into them, then arrange them in a greased baking tray. Pour in just enough water for the stuffed aubergines to stew and seal the tray with aluminium foil. Pop the tray in the oven and bake for 30 minutes at 180C.
5. Remove the tray from the oven, remove the foil and grate some yellow cheese over each aubergine. Bake for another 10 minutes until the yellow cheese turns golden.