1. Clean the onions and garlic.
2. Chop a piece of onion very finely and keep it aside.
3. Cut the rest of the onion into shreds and the garlic into pieces.
4. Fry the onion and garlic in 1 tablespoon of oil until golden brown.
5. Add the caster sugar and vinegar.
6. Pour in the stock and let the sauce simmer for 15 minutes.
7. Clean the aubergine.
8. Cut the aubergine lengthwise into 6 slices.
9. Cut the outer slices with plenty of skin into narrow strips. Add them to the onion sauce and simmer.
10. Season the tartare with the onion kept apart and some pepper.
11. Coat one side of the aubergine slices with a little oil. Lay them with the greased side down.
12. Form the tartare into 4 rolls and lay them on the aubergine slices.
13. Roll up the aubergine and secure with a cocktail stick.
14. Place the rolls in the onion sauce and cook for 20 minutes.

Menu suggestion: Delicious with potatoes.

Source: Nutrition Centre.