I really fancied Aubergine and Hubby and youngest aren’t too keen – however, I have a cunning plan…. if I veil the Aubergine with the flavours of Moorish Spain, cumin, Cinnamon, nutmeg, smoked paprika and lamb – it may just fool them 😉
I found this Rick Stein Recipe Lamb Stuffed Aubergine with Manchego Cheese – Drool 😜
I start my halving the Aubergine lengthways, then cross cross the flesh with a knife and drizzle with olive oil, salt and pepper, and pop them into a hot (200) oven for 30 minutes
till tender, but still holding their shape.
Then in a pan, fry a diced onion
a big knob of ginger and a couple of fat garlic cloves
gently fry this off, then add a pack of lamb mince and the beautiful spices, a teaspoon each of smoked paprika, cumin, cinnamon, nutmeg and a pinch of chilli – Stir and fry off.
When browning, add a good squirt of tomato purée – the recipe calls for a chopped red pepper, I didn’t have one, so left it out.
When the Aubergine is cooked, scoop out the flesh, leaving a ‘bowl’ – add the flesh to the mince mix and Stir though.
Spoon the mix back into the Aubergine shells
top with grated Manchego cheese – I am sure Rick wouldn’t mind if you used cheddar – I’m sure he’s nice like that 😊
Pop the Purple, cheesy gondola’s back into the oven for another 10 minutes, till golden and bubbling, remove from the oven and leave to rest for a couple of minutes.
I am plating up on a bed of fresh Watercress, a drizzle of cooling natural yoghurt and some bread for the menfolk to soak up the juices 😍