I made this for myself on Sunday evening. (Well, originally I made it for Abigail and I on Saturday evening but we ran out of time and had to go out before we could eat it, so Alberto and Jim reaped the benefit) It’s a tasty recipe and, I imagine, could probably stand a great deal of tinkering – different herbs and spices to create different flavours, according to taste. It’s from the book Dinner by Domini Kemp
This recipe serves 3-4, although I found that 1 aubergine stuffed with an appropriately scaled down amount of mince mixture fed me nicely
There is one slight oddity with the recipe – it tells you to mix some breadcrumbs with some milk, in a small bowl… and then never mentions them again, or tells you what to do with them! I made an educated guess and shoved ’em in when I was frying the aubergine pulp and onions. Odd though.
150ml (approx) of olive oil
Salt and pepper
100g of breadcrumbs
80ml of milk
1 small onion, peeled and chopped
250g of minced pork
2 cloves of garlic, peeled and crushed
½ a teaspoon of ground cinnamon
½ a teaspoon of ground cumin
1 dessert spoon of red wine vinegar or sherry vinegar
1 large tomato, roughly chopped
50g of Parmesan
1 egg, beaten
120g of grated cheddar
Chopped parsley to serve
Preheat the oven to 180.
Cut the aubergines in half, lengthways, score the flesh with a sharp knife, place on a baking tray, drizzle generously with olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes.
Once cooked allow to cool until you can handle them and then scoop the flesh out into a bowl, taking care not to damage the skin.
Now the recipe says “Mix the breadcrumbs and milk together” This is the last time that they will be mentioned. There’s no clue as to what you’re actually supposed to do with them! I stuck ’em in the frying pan with the onions, aubergine flesh and mince.
In a large frying pan heat a couple of tablespoons of olive oil and sweat the chopped onion. Add the aubergine flesh, and the minced pork. I put the milk-soaked-breadcrumbs in here too. Add the garlic and spices and cook for a few minutes. Season well and then add the vinegar and tomato.
Stir well and continue to cook until the mixture becomes quite dry and the vinegar and the juices from the tomato are mostly absorbed.
Once the meat is cooked through remove from the heat and allow to cool for a couple of minutes. Then add the Parmesan and beaten egg and mix well. (I didn’t bother with the egg to be honest, it all seemed to bind together perfectly well without.)
Spoon the mixture into the aubergine skins and scatter over the grated cheddar. Drizzle with olive oil, season and then bake in the oven for 20 minutes until bubbling and golden.
Garnish with chopped parsley.