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Ingredientes
- 4 x Aubergines Salt Sunflower oil for frying
- 1 x Tomato, thickly sliced
- 4 x 15 cm long, spindly, mild green chillies or possibly 1 small green pepper, Seeded and cut into wide strips
- 1 lrg Onion, minced
- 25 gm Butter
- 450 gm Tender lamb cut into 2cm cubes
- 1/2 tsp Grnd chilli Salt and pepper
- 1 lrg Tomato, weighing around 225g skinned, seeded and diced
- 2 Tbsp. Tomato puree
- 1 tsp Sugar
Direcciones
- Slice the stems off the aubergines. Take 4 strips of peel off each one from top to tail, so which it is striped with purple skin and white flesh. Place in a basin, sprinkle over 1 generous Tbsp. of salt, cover with water and leave for an hour to soak, turning occasionally.
- Drain the aubergines and dry. Heat a 2.5cm depth of sunflower oil in a frying pan large sufficient to take all the aubergines (or possibly, if necessary, cook in 2 batches). Fry the aubergines, turning till browned on all sides and tender (this should take about 15-20 min). Drain on kitchen paper. Place in an oiled ovenproof dish and cut a deep slit in each one along its length, without cutting through the ends.
- Gently ease open to create a pocket for the filling.
- Make the filling while the aubergines are soaking. Fry the onion in the butter till tender without browning. Add in the lamb, chilli and some pepper and fry, stirring occasionally for 10 min. Add in the diced tomato, tomato puree and sugar and cook for a further 5 min. Pour in 150ml water, season with salt and simmer, covered, for about 1 hour, till the meat is very tender.
- Preheat the oven to 200C/400F/gas6. Fill the aubergines with the meat and pour over any juice which remains in the pan. Place a slice of tomato and a green chilli (or possibly wide strip of green pepper) on top of each one. Bake in the oven for 20 min. Serve or possibly warm hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 190 | 67% |
| Total Fat 21.19g | 26% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 131mg | 5% |
| Potassium 424mg | 12% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.4g | 3% |
| Protein 16.06g | 26% |
