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Aubergine And Lamb Supper Recipe

by Global Cookbook

Ingredients

2 x Aubergines, each about 8 ounce Salt, to sprinkle 6 ounce Grnd Lamb 2 x Garlic cloves, peeled and crushed 1 bn Spring Onions, trimmed and minced

2 x Tomatoes, finely minced Grated rind of 1 lemon 1 Tbsp. Freshly Minced Mint Freshly grnd black pepper 1 med Egg, beaten 2 Tbsp. Oil Freshly minced mint and mint sprigs to garnish

Directions

1. Rinse the aubergines, throw away 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 min. Chop up the remaining flesh.
2. Preheat the oven to 180C/350F/Gas Mark 4.
3. Dry-fry the lamb and minced aubergine over a moderate heat for 5 min, stirring frequently till browned. Drain off any fat, then add in the garlic and continue to cook for 2 min. Remove pan from heat.
4. Add in the spring onion, tomatoes, grated lemon rind, mint and seasoning to taste. Mix well and bind with the beaten egg.
5. Rinse the aubergine halves and pat dry with kitchen paper. Fill the shells with the prepared stuffing mix, packing down firmly. Place in an oiled ovenproof dish and drizzle with the oil. Cover and bake in the preheated oven for 40 min or possibly till aubergines are tender, basting occasionally with the oil in the dish.
6. Garnish with minced mint. Serve with cacik, green salad and freshly baked bread.

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