Wednesday, 11 August 2010

Berenjenas Rellenas - Stuffed Aubergine

Here is another delish dish from the Spanish World Kitchen cook book and probably one of the nicest aubergine dishes I have ever cooked.

Berenjenas Rellenas - Stuffed Aubergine

Serves 4 with sides or 2 by themselves!

2 aubergines
60ml olive oil
200g minced lamb
2 cloves garlic
1 tomato chopped
1 onion chopped (book states red, but I did not have one)
1 egg
1/4 tsp ground cinnamon
1 slice bread, crust off and soaked in milk
2 tblsp chopped parsley

Cut the aubergines in half, lengthways and score in a cross hatch pattern to about 1cm of the edge, sprinkle with with salt and leave for 20 mins.

Heat the oven to 200oc. Line a baking tray with foil and place the aubergines face down on it and brush over some of the oil. Pop into the oven fro 20 min or until soft.

Cool slightly and the scoop out the pulp, leaving a border of 1cm all around the edge. Discard half of the pulp and chop the rest.

Mix together all the other ingredients, add the chopped aubergine and S&P.

Spoon the mixture into the aubergine shells and place into a roasting tin and drizzle with the remainder of the oil.

Bake for 40 minutes or until the lamb is cooked.

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