See Also: Stuffed Aubergine(recipes)
aubergine(dictionary)
aubergine(dictionary)
Aubergine(recipes)
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Aubergine and tofu satay(recipes)
Aubergine ' roll-mops'(recipes)
Lamb with aubergine and tzatziki(recipes)
Grilled aubergine with salsa verde(recipes)

Stuffed Aubergine (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 aubergine, halved lengthways2 tsp vegetable oil1 small red onion, peeled and finely chopped2 garlic cloves, peeled and finely chopped2 lamb chops, trimmed and finely chopped1 tsp cumin seeds1 tsp ground paprika1 tsp ground coriander1tsp ground ginger2 tbsp tomato pureé110g/4oz fresh white breadcrumbs30g/1oz flatleaf parsley, choppedsalt and freshly ground black pepper



Method



1 Preheat the oven to 220C/425F/Gas 7.2. In a small frying pan, dry fry the cumin seeds, paprika, coriander and ginger for 30 seconds to release their natural oils and flavours.3. Score a line round the flesh of the aubergine 1cm from the edge. 4. Scoop out the flesh from the inside of the line and chop. In a medium sauté pan, heat the vegetable oil. 5. Sté the onion for 1 minute, to soften. Stir in the garlic and chopped lamb, to seal.6. Add the chopped aubergine flesh, toasted spices and tomato pureé, then cook for 3-4 minutes. Season.7. Place the aubergine shells, cut side up on a baking tray.8. Fill each aubergine half with half of the lamb mixture.9. In a small bowl, mix together the breadcrumbs and parsley.10. Top the stuffed aubergines with a sprinkling of the breadcrumb mixture.11. Bake for 8-10 minutes and serve.