6 medium aubergines (the long thin variety)
4 medium onions
5 cloves garlic
100 gr. butter
500 gr. lean minced beef
3 large tomatoes
1 teaspoon salt
1 tablespoon tomato paste
5 ½ cups hot water
½ bunch parsley

To fry:  2 cups sunflower oil

Preparation method

Finely chop the onions and garlic.  Peel two of the tomatoes, remove the seeds and chop small.  Chop the parsley finely.  Melt the butter in a saucepan, add the chopped onion and garlic and stir over the heat for a few minutes.  Add the minced meat and stir until the juice is released and evaporates.  Add the tomatoes and cook until softened.  Finally add the salt and diluted tomato paste.  Continue to stir for a few minutes.  Add the hot water and simmer for 5 minutes.  Remove from the heat and strain off the liquid into a bowl.  Stir the chopped parsley into the minced meat and set aside.

Cut off the green sepals from the aubergines, leaving the stalks attached.  Slice away a little from the pointed ends.  Peel the central part, leaving a centimetre of peel at either end.  Sprinkle salt over and set aside while the bitter juice seeps out.  Wash with plenty of cold water and fry over a medium heat until lightly browned.  Remove from the fat with a strainer spoon and place in a deep baking tin.  With a spoon make a split down the aubergines and pres out a hollow with the back of the spoon.  Fill each aubergine with some of the minced meat mixture.  Cut the remaining tomato into six slices, remove the seeds and lay one on each aubergine.  Pour the liquid from the minced meat over and bake in a pre-heated oven at 160˚C for about 15 minutes.

Serve hot, spooning a little juice over each aubergine.

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