2 aubergines, each about 8 oz
1 salt, to sprinkle
6 oz ground lamb
2 garlic cloves, peeled and crushed
1 bunch spring onions, trimmed and chopped
2 tomatoes, finely chopped
1 grated rind of 1 lemon
1 tbsp freshly chopped mint
1 freshly ground black pepper
1 medium egg, beaten
2 tbsp oil
1 freshly chopped mint and mint sprig, s to garnish
Directions
Rinse the aubergines, discard stems and cut in half lengthways. Scoop
out centre of each aubergine and reserve, leaving about half-inch
shell of flesh. Sprinkle each shell with salt, then turn over and
leave to drain for 30 minutes. Chop up the remaining flesh.
Preheat the oven to 180C/350F/Gas Mark 4.
Dry-fry the lamb and chopped aubergine over a moderate heat for 5
minutes, stirring frequently until browned. Drain off any fat, then
add the garlic and continue to cook for 2 minutes. Remove pan from
heat.
Add the spring onion, tomatoes, grated lemon rind, mint and seasoning
to taste. Mix well and bind with the beaten egg.
Rinse the aubergine halves and pat dry with kitchen paper. Fill the
shells with the prepared stuffing mixture, packing down firmly. Place
in an oiled ovenproof dish and drizzle with the oil. Cover and bake
in the preheated oven for 40 minutes or until aubergines are tender,
basting occasionally with the oil in the dish.
Garnish with chopped mint. Serve with cacik, green salad and freshly
baked bread.
Source: Take a Break
Servings: 4 servings
Aubergine & Lamb Supper Recipe brought to you by Recipe Ideas
Categories: Eggplant; Lamb; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into the distant past, at least as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Moving our culinary historical trip onwards, we find two interesting recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is popular today, but instead descriptions of the types of food eaten by the rich and powerful. When we get to the 1900s, cook books are increasing in popularity mostly as a result of better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Aubergine & Lamb Supper recipe.
