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Aubergine and Lamb Supper Recipe
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To make Aubergine and Lamb Supper you will need
Ingredients
| 2 | | Aubergines, each about 8 oz | | | Salt, to sprinkle | | 6 | ounces | Ground Lamb | | 2 | | Garlic cloves, peeled and crushed | | 1 | bunch | Spring Onions, trimmed and chopped | | 2 | | Tomatoes, finely chopped | | | Grated rind of 1 lemon | | 1 | tablespoon | Freshly Chopped Mint | | | Freshly ground black pepper | | 1 | medium | Egg, beaten | | 2 | tablespoons | Oil | | | Freshly chopped mint and mint sprigs to garnish |
Instructions
Rinse the aubergines, discard stems and cut in half lengthways. Scoop out
centre of each aubergine and reserve, leaving about half-inch shell of
flesh. Sprinkle each shell with salt, then turn over and leave to drain for
30 minutes. Chop up the remaining flesh.
Preheat the oven to 180C/350F/Gas Mark 4.
Dry-fry the lamb and chopped aubergine over a moderate heat for 5 minutes,
stirring frequently until browned. Drain off any fat, then add the garlic
and continue to cook for 2 minutes. Remove pan from heat.
Add the spring onion, tomatoes, grated lemon rind, mint and seasoning to
taste. Mix well and bind with the beaten egg.
Rinse the aubergine halves and pat dry with kitchen paper. Fill the shells
with the prepared stuffing mixture, packing down firmly. Place in an oiled
ovenproof dish and drizzle with the oil. Cover and bake in the preheated
oven for 40 minutes or until aubergines are tender, basting occasionally
with the oil in the dish.
Garnish with chopped mint. Serve with cacik, green salad and freshly baked
bread.
Enjoy your Aubergine and Lamb Supper
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Thu 7 Aug 2008
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