Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Aubergines Stuffed With Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Aubergines
Salt
Sunflower oil for frying
1 Tomato, thickly sliced
4 15 cm long, spindly mild
green
chillies or 1 small
Green pepper
Seeded and cut into wide
strips
1 Onion, chopped
25 Gram(s) Butter
450 Gram(s) Tender lamb cut into 2cm
cubes
1/2 Teaspoon(s) Ground chilli
Salt and pepper
1 Tomato, weighing around
225g skinned
seeded and diced
2 Tablespoon(s) Tomato puree
1 Teaspoon(s) Sugar
Directions:
Slice the stems off the aubergines. Take 4 strips of peel off each one
from top to tail, so that it is striped with purple skin and white
flesh. Place in a basin, sprinkle over 1 generous tablespoon of salt,
cover with water and leave for an hour to soak, turning occasionally.
Drain the aubergines and dry. Heat a 2.5cm depth of sunflower oil in a
frying pan large enough to take all the aubergines (or, if necessary,
cook in 2 batches). Fry the aubergines, turning until browned on all
sides and tender (this should take about 15-20 minutes). Drain on
kitchen paper. Place in an oiled ovenproof dish and cut a deep slit in
each one along its length, without cutting through the ends. Gently
ease open to form a pocket for the filling. Make the filling while the
aubergines are soaking. Fry the onion in the butter until tender
without browning. Add the lamb, chilli and some pepper and fry,
stirring occasionally for 10 minutes. Add the diced tomato, tomato
puree and sugar and cook for a further 5 minutes. Pour in 150ml water,
season with salt and simmer, covered, for about 1 hour, until the meat
is very tender. Preheat the oven to 200C/400F/gas6. Fill the
aubergines with the meat and pour over any juice that remains in the
pan. Place a slice of tomato and a green chilli (or wide strip of
green pepper) on top of each one. Bake in the oven for 20 minutes.
Serve or hot warm. Converted by MC_Buster. Converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 307
Calories From Fat: 183
Total Fat: 20.4g
Cholesterol: 88.8mg
Sodium: 157.2mg
Potassium: 539.5mg
Carbohydrates: 8g
Fiber: 2.3g
Sugar: 3.7g
Protein: 22.4g


Scale this recipe to Servings [?]