Stuffed Aubergines Â
4 aubergines.
600g minced lamb or beef.
2 garlic cloves.
2 onions.
1 jar of Italian tomato sauce (Ragu etc).
(or 2 teaspoon of tomato puree +1 tin of chopped tomatoes).
Grated cheese of your choice.
Lemon juice.
2 tb olive oil.
Mixed herbs from garden (include some rosemary).
Salt & pepper to taste.
Peel, chop and crush the garlic cloves. Peel and chop onions. Wash and wipe dry the aubergines and cut them in half lengthways. Using a teaspoon, scoop out the centres carefully and put flesh with onion and garlic.  Brush inside of aubergine skins with lemon juice.
Pour olive oil into a wok or large frying pan. Fry mince, garlic, onion, aubergine flesh and chopped herbs until onion is softened. Add the tomato sauce and season to taste.
Fill the aubergines with the mixture, top with grated cheese and arrange them in a greased ovenproof dish. Bake for 30 minutes at gas mark 6 / 400F / 200C.
We often vary this recipe according to what veggies we have, sometimes adding chopped mushrooms.
The mixture can also be used to stuff peppers or courgettes. Use round courgettes and fry the flesh with onion, mince etc.
:P
Mmmmmmmm.......slurp!!! Nothin else to say really!!!
Oh what memories! I did stuffed Aubergines as part of my 'O' level cookery exam many years ago. Much good it did me as I've never stuffed one since - I normally just chop up and roast with peppers, courgettes, carrots etc. I have bought a packet of seeds so hopefully will have lots of excuse to start stuffing later in the year!
Thanks for the recipe. :)
Thank you for the recipe. Can not wait to try it.
Yes I am dribbling here, will have to wait until next year to test this recipe now ...
Italian meat sauce, Pauline? Nooooo - your own luxury tom purée from the freezer!
Both sound delicious, but home grown will win every time, perhaps some lardons of home cured bacon instead of the beef ...
Quote from: tim on January 09, 2006, 07:02:54
Italian meat sauce, Pauline? Nooooo - your own luxury tom purée from the freezer!
Tim, I wouldn't call these Italian mixtures "meat sauce" as they are used quite a bit by vegetarians as they are meat free. I did put in an alternative of tomato puree and chopped tomatoes. :)
I only had room for three tomato plants last year and the slugs got to them. :'( There were only a few fruits for the family and I didn't have any extras for cooking or to puree. :( I hope this year will be a better season and that I will also have some aubergines instead of having to buy them from Tesco. :)
The recipe is very variable and my husband puts in something different everytime and they are often spicy as he has added chillies.
Derek, let us know how you get on with stuffing aubergines with lardons from your bacon. I assume your bacon will not be as salty as that bought in the shop.
Do you really salt your own bacon Derek? You're quite a guy!