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Stuffed aubergines


Preparation : 20 min Resting : -
Cooking : 50 min Equipment :
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for 4 :
2 medium aubergines 
2 peeled and halved shallots
1 tsp Worcestershire sauce
1 lemon 
1 tbsp olive oil
260 g (10 oz) shoulder of lamb
1 small garlic clove 
1 bunch parsley
salt, pepper
1Pre-heat the oven to 190°C/375°F (gas mark 5). Halve the aubergines lengthways and sprinkle with lemon juice to stop them browning.
2Lay them in a dish and bake for 20 minutes in the oven (or cover with microwaveable cling film and microwave for 10 minutes). Then, scoop out some of the flesh with a spoon.
3Cut the lamb into pieces and put these in the main bowl, fitted with the main blade, along with the aubergine flesh, shallots, garlic and parsley.
4Use the pulse button to chop everything, then add the Worcestershire sauce via the feed tube, along with the salt and pepper. After using the pulse button a few more times, transfer the mixture to a frying pan in which the oil has been heated and fry for a few minutes.
5Fill each aubergine shell with this stuffing, check the seasoning and bake in the oven for 30 minutes.
6Tip: these aubergines can be served with a tomato coulis.

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