Stuffed Aubergine Boats
| Serves 4 | Ingredients | Method |
|---|---|---|
|
2 medium aubergines, cut in half 2 tblsp of sunflower or soya oil 1 onion, peeled and chopped 225g of chicken or turkey livers, chopped 3-4 tblsp of fresh parsley, chopped 1⁄2 tsp of lemon rind, finely grated 1⁄2 -1 clove of garlic, peeled and crushed 1 large tomato, chopped 175g of cooked brown rice Salt and freshly ground black pepper Garnish: 2 tblsp of grated cheese Twists of lemon |
Scoop out and chop the flesh from the aubergines to within 1.5cm from the edge. Blanch the aubergine shells in very hot water for 2 minutes- drain well. Heat the oil and fry the aubergine flesh and and onion until soft. Add the livers and cook for 3-4 minutes. Stir in the remaining ingredients. Season. Place the ingredients into the aubergine shells, cover and bake at 200 degrees C/ 400 degrees F / Gas Mark 6 for 15-20 minutes. Serve hot. Garnish with a sprinkling of cheese and a twist of lemon on each half. |