Roasted Stuffed Aubergines

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Rating: 7.0/10 (2 votes cast)

Roasted Stuffed Aubergines, 7.0 out of 10 based on 2 ratings

Recipe Summary

This is based on a popular Turkish recipe, I have reduced the amount of oil and salt normally used

Ingredients :

• 2 large aubergines
• 250 grams minced lamb
• 2 cloves of garlic crushed
• 6 large tomatoes, chopped
• 2 hot green peppers sliced thinly
• 1 tblsp tomato paste
• 1/2 tsp hot chilli flakes or powder
• 1 onion finely chopped
• 1 tsp thyme
• 1 tsp oregano
• 1 tbls oil
• black pepper
• salt

Directions / Instructions :

1. place a griddle pan on a very high heat for several minutes until very hot
2. Cut aubergines in half lengthways and brush flesh side with a little oil and sprinkle with a little salt, place flesh down on the hot pan, leave for 1 or 2 minutes until seared, then turn and sear skin side for a few minutes until browned, try not to burn, turn again to flesh side, lower heat to medium and cook for about 5 minutes until softened.
3. Transfer aubergines to a large roasting dish flesh side up and leave while you make the filling
4. Heat oil in a frying pan, add garlic, onions and peppers and fry for a few minutes until soft, add the minced lamb and cook until browned, drain off any excess fat if there is any then add the tomatoes, herbs, chilli and black pepper, cook a few more minutes and add the tomato paste, add a little water if the mixture is quite thick, it should not be runny but not too thick, leave to cook for about 5 minutes until bubbling,
5. meanwhile scoop out a little of the softened flesh from each aubergine half and add to the mince mixture
6. Take spoonfuls of the mince and fill the aubergines covering them until all the mixture is used, then cover with foil and place in a moderate oven, 160 c. cook for about 40 minutes, uncover and cook for 5 more minutes
7. Serve with rice

Variations :

Quite often this dish is finished with cheese, just cover the mixture with grated cheese when you uncover for the last 5 minutes

Quick Notes :

If you prefer you can sear the aubergines whole in a very hot oven for a few minutes to loosen the skin, or over a flame, allow to cool before curtting in half

Recipe Tags : aubergines | Lamb | Roasted | stuffed