Stuffed aubergines with lamb, onion and tomatoes – Karniyarik

Monday was my birthday and one of my presents from Alberto was another excellent new cook book. This one, Persiana by Sabrina Ghayour is a wonderful collection of recipes from the Middle East ‘and beyond’! And is full of lovely stuff.

On Tuesday we had Phil over for dinner (Fig was away at a conference and so normal Tuesday Whoery was suspended.) and so I wanted to pick a recipe from my new book. In the end I chose this one which looked delicious but easy to do. It came out rather well – a definite hit and one I shall certainly be cooking again. I served it with a light rocket and feta salad and some garlic flatbread.

Serves 6 (allegedly!)

Vegetable oil

3 large aubergines, halved lengthways without removing the stalks

2 large onions, roughly diced

500g of minced lamb

4 large tomatoes, diced

20g of fresh parsley, finely chopped

Sea salt and freshly ground black pepper

3 Turkish long green peppers or 1 large green pepper (Needless to say, Sainsbury’s didn’t have any Turkish peppers so I opted for a large green one)

Preheat a frying pan over a medium heat and add the vegetable oil. Fry the aubergines, cut side down, for 8-10 minutes, ensure that they don’t blacken.

Then turn them over and fry for a further 8 or so minutes.

Once cooked pop them on a plate lined with kitchen paper to absorb the excess oil.

Increase the heat a little and fry the onions in the same oil until they begin to brown, then add the lamb and cook, stirring to prevent the meat from stewing.

Once the meat has browned, add 3 of the 4 diced tomatoes and parsley and a generous seasoning of sea salt and pepper, given the meat a final stir and take the pan off the heat.

Preheat the oven to 180.

Lay the aubergines in a large oven-proof dish. Using a knife and spoon, slash the cut side of the fried aubergines without cutting all the way through. Leave about 1cm around edges. Use the spoon to press down and create a cavity in the centre of each aubergine half.

Divide the stuffing mixture between the aubergine halves – pile it high and pat it down with a spoon.

Top each half with the remaining diced tomato and the pepper strips and place in the ovenproof dish.

Scatter each aubergine half with a little cold water to keep them moist in the oven, then bake for 20-25 minutes, or until the pepper is slightly blackened around the edges. Serve immediately.

Very tasty indeed!!



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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