It’s been a while, I’m sorry, It was pointed out to me yesterday by Carole that I have not wrote anything for a while.. but December has kept me very busy with gigs and boozing!
This Saturday morning however, the child was at grandmas and I had chance to watch a bit of Saturday kitchen in bed instead of paw patrol! I saw a couple of Aubergines come out and my ears pricked up ( Love Aubergine) and I quickly wrote down the recipe to try.. and tonight is the night!
At the time of typing.. I have not yet eaten it…
This was a recipe by Rick Stein, you can probably find the original if you google it but this was my take on it..
Serves 2 as a main or 4 as a starter
2 Large Aubergines
1 chopped onion
2 large garlic cloves chopped
1 red pepper chopped
2 tsp ground cumin seeds
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp sweet paprika
pinch of dried chilli
1 pack of Lamb mince ( or minced lamb steak for a healthier option)
1/4 pint passata
1/4 pint white wine
grated Manchego cheese
Optional – chopped flat leaf parsley
Slice the aubergines in half lengthways and then score the flesh in a criss cross pattern being careful not to cut right through the skin. drizzle with oil and season with salt and then bake in the oven for 30 minutes at 200 degrees gas mark 6 until the flesh is soft.
In the meantime fry the onions in a little oil in a frying pan then add the peppers and garlic. Fry for a few more minutes then add the spices and fry gently for a few minutes.
Add the lamb mince ( I actually minced up 2 lamb steaks to make a less fattening dish as lamb mince can be quite fatty.) and fry until lightly browned. then add the wine and passata and season with salt and pepper and simmer for 5 minutes.
When the aubergines are done – scoop out the flesh being careful to keep the skin in a shell that can be stuffed ( if it doesn’t scoop easily then there are not done!) then add to the lamb mixture and mix well.
Sprinkle the inside of the aubergine shells with a little salt.
Check the seasoning in the lamb mixture then stuff back into the aubergine halves and top with grated Manchego cheese and put back into the oven to warm the cheese through for about 5 – 10 minutes.
Sprinkle with chopped flat leaf parsley.