Stuffed Aubergine (Eggplant)Recipes

Ingredients :

3

1 tbsp

For the stuffing :

1 tbsp

45 g

3

315 g

315 g

1 tsp

1 tsp

1¹/2 tbsp

1 tbsp

30 g

medium sized aubergine

salt

oil

oil

onion, chopped

garlic cloves, crushed

minced beef

tomatoes, finely chopped

salt

pepper

ground allspice

sultanas

parsley, finely chopped

1. Cut the aubergines in half and sprinkle with the salt.
2. Leave to drain for an hour.
3. Wash and dry the aubergines and brush them with oil.
4. Transfer to an ovenproof dish, and cook for 1 hour in a preheated oven (200C, 400F, Gas 6).
5. In the meantime, make the stuffing.
6. Heat the oil in a pan and gently cook the onions until they are soft and translucent.
7. Add the beef and garlic and cook stirring for several minutes.
8. Put in the tomatoes, spices and sultanas and simmer, for 30 minutes.
9. Add the parsley at the last minute.
10. Remove the aubergines from the oven.
11. Press the pulp down and cover the aubergines with the meat mixture, pressing the mixture down into the eggplant shells.
12. Put back into the oven and cook for a further 15 minutes.

Serves 6

This aubergine, stuffed with a spicy meat mixture can be eaten as a vegetable or as a meal in itself. Replace the minced beef until 315 g of cooked rice for a vegetarian meal.

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