Stuffed Aubergines
A popular dish in Egypt and Lebanon, the aubergines are cored and stuffed with meat, rice, tomatoes and spices.
1lb minced beef or lamb
4 medium aubergines, halved lengthwise
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg/2.2lb tomatoes, chopped
2 tbsp freshly chopped flat leaf parsley
1 tbsp pine nuts
1/2 cup white rice
salt and pepper to season
Preheat the oven to 200C (400F, gas mark 6). Prick the outsides of the aubergines with a fork, then scoop out the flesh to within 1/2 inch of the sides and sprinkle with salt. Leave aside.
Heat the oil in a frying pan, add the minced beef, onion, garlic, pine nuts and parsley, and saute for 5 minutes, stirring occasionally.
Add the tomatoes, rice, salt and pepper and continue to cook, stirring, for 5 minutes then remove from the heat, turn the mixture onto a large platter, spread out and leave aside to cool for 10 minutes.
Fill the aubergines with the cooled mixture, place filled side up on a deep baking tray. Cover with a lid or aluminium foil and bake for 40-45 minutes or until the rice is tender.
Serve as is, or with pitta bread and yogurt on the side.
[ Posted on August 5, 2009 at 11:03PM ]