Stuffed Aubergines with Lamb Recipe
Ingredients
| Aubergines | 2 | |
| 30 ml / 2 tbsp sunflower oil | ||
| Onion | 1 , sliced | |
| 5 ml / 1 tsp grated fresh root ginger | ||
| 5 ml / 1 tsp chilli powder | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1.5 ml / 1/4 tsp turmeric | ||
| 5 ml / 1 tsp salt | ||
| 5 ml / 1 tsp ground coriander | ||
| Tomato | 1 , chopped | |
| 350 g / 12 oz lean leg of lamb, minced | ||
| 1 green pepper, roughly chopped | ||
| 1 orange pepper, roughly chopped | ||
| Coriander | 30 Milliliter, chopped | |
| Onion | 1/2 , sliced (For the garnish) | |
| Cherry tomatoes | 2 , quartered (For the garnish) | |
| Coriander leaves | 4 (For the garnish) | |
Directions
1. Cut the aubergines in half lengthways and cut out most of the flesh and discard. Place the aubergine shells in a lightly greased ovenproof dish.
2. In a saucepan, heat 15 ml / 1 tbsp oil and fry the onion until golden. Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the tomato, lower the heat and stir-fry for 5 minutes.
3. Preheat the oven to 180°C/350°F/ Gas 4. Add the minced lamb and stir-fry over a medium heat for a further 7-10 minutes.
4. Add the chopped peppers and fresh coriander to the lamb mixture, and stir well.
5. Spoon the lamb mixture into the aubergine shells and brush the edges of the shells with the remaining oil. Bake in the preheated oven for about 20-25 minutes until cooked through and browned on top.
6. Serve with the garnish ingredients and either a green salad or plain boiled rice.
2. In a saucepan, heat 15 ml / 1 tbsp oil and fry the onion until golden. Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the tomato, lower the heat and stir-fry for 5 minutes.
3. Preheat the oven to 180°C/350°F/ Gas 4. Add the minced lamb and stir-fry over a medium heat for a further 7-10 minutes.
4. Add the chopped peppers and fresh coriander to the lamb mixture, and stir well.
5. Spoon the lamb mixture into the aubergine shells and brush the edges of the shells with the remaining oil. Bake in the preheated oven for about 20-25 minutes until cooked through and browned on top.
6. Serve with the garnish ingredients and either a green salad or plain boiled rice.
Chef
