Friday, December 23, 2005

Stuffed aubergine Turkish style

Hey folks! Yesterday I tried some stuffed aubergine. I tasted some few months ago and it seemed pretty straight forward to do.
I had a look on websites to find out a bit more and I tried it.

First you cut your aubergine in two and fry it on each side for 4-5 mins until it starts browning.
Don't deep fry it! Just put 3-4 cm of vegetable oil in a pan and try to cover it if you want to keep your skin.

When it's ready, the flesh should be very tender and you can "open" the aubergine to allow some space for some lamb.

Now you can start to work on your stuffing.
You need minced lamb, garlic, spring onions, tomato puree and spices (chili powder and sumac)

So start cooking the meat with the spices and when it's almost done, add your garlic, spring onions and puree. The puree really adds something good, I never did it before and it was quite tasty!
I also noticed that people tend to cook the lamb until it's almost crispy in Turkey. It's not a bad idea as it adds another texture to the dish.

Ok, the meat is ready, just spoon it on the aubergine.

To finish it, you will need to cook the aubergine in the oven for 15 mins on 180deg C.

Another trick is to add some boiled water mixed to some tomato puree on the bottom of the dish to create some steam and ease the cooking.
It will also give you a nice sauce at the end.

Last trick is to put slices of red and green peppers over the lamb to prevent it of burning... Some sort of safety!

You eat that with rice and you ENJOY! Fast and easy!


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