Minty Stuffed Aubergines
| Serves 4 | Ingredients | Method |
|---|---|---|
|
4 small-medium sized aubergines 1⁄2 lb minced lamb, pork or veal 1 clove of crushed garlic Salt and pepper 2oz walnuts or almonds 1 tblsp chopped fresh mint 1⁄4 pint of stock 2 tblsp of tomato puree |
Cut the stalk end from the aubergines. Make slits almost the whole length of the aubergines at one inch intervals, taking care not to cut right through the aubergines. Sprinkle generously with salt and leave to stand on a rack for one hour. Mix the minced meat with salt and pepper to taste, the crushed garlic, 2oz of either walnuts or almonds and 1 tblsp of chopped fresh mint. Press the meat stuffing into the slitsin the aubergines. Heat sufficient oil in a shallow pan to just cover the base. Add the stuffed aubergines and stock, mixed with the tomato puree. Cover the pan and simmer gently for one hour. Serve either hot or cold. |