Sunday, 1 December 2013

Stuffed Aubergines - Spanish Christmas Recipe - Rick Stein's

Manchego - Spanish Sheeps Milk Cheese
Oven: 200deg.C : 400F
Ingredients: serves 4
4 aubergines
6 tbls. olive oil
4 cloves of garlic
1 onion - peeled and chopped
1 large red pepper - deseeded and chopped
1.1.2 tsps. cumin seeds
1 tsp. ground cinnamon
1/2 tsp,. grated nutmeg
1 tsp. smoked sweet Spanish Paprika (Pimenton)
large pinch of crushed dried chillies
6 tblspns tomato sauce (Passata) - or 1/2 tomato puree  & water
3.5 ozs. Manchego (100g) - coarsely grated
Salt and black pepper
1lb.2oz. (500g) Lamb Mince - or Chestnut Mushrooms* - chopped

1. Cut each aubergine lengthways through the stalk, then score the flesh in a criss-cross pattern - don't cut through the skin. Place on a baking tray and drizzle about a tablespoon of olive oil over, some salt and bake for 30-40 minutes, until tender but not browned.

2. Heat the remaining 2 tablespoons of oil in a large frying pan, add the onion, garlic, red pepper and spices and fry gently for about 10 minutes.  Add either the lamb or the mushrooms and fry until the meat is browned, and the mushrooms are just cooked through.  Add the tomato sauce and simmer for about 5 minutes.

3. Remove the aubergines from the oven and increase the temperature to about 220 C. Carefully scoop out the flesh from the aubergine halves, leaving about 1/2" (1 cm) thick, of the flesh remaining on the skin.

4. Stir the aubergine flesh in with the lamb/mushrooms, season to taste and spoon the mixture into each aubergine half and sprinkle with grated cheese.

Bake for 8-10 minutes or until the cheese is bubbling and golden brown.

*Mushrooms are my addition, and not in Rick's original recipe

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