Stuffed Eggplant Aubergine
|Garlic||1 Clove (5 gm)|
|Ground coriander||1⁄2 Teaspoon|
|Oil||1⁄4 Cup (4 tbs)|
|Minced mutton/Minced beef||1⁄2 Pound (250 Gram)|
|Chopped parsley||1 Tablespoon|
|Soft breadcrumbs/Cooked rice||1⁄2 Cup (8 tbs)|
|Tomato puree||2 Tablespoon|
Cut the eggplants in half and scoop out the inside flesh leaving about 1/2 cm (1/4 in) on the inside.
Arrange in a casserole.
Chop the onion, crush the garlic.
Put oil in a pan and heat.
Saute the onion, garlic and coriander.
Add the mince and chopped flesh of eggplant.
Saute for about 5 minutes and add parsley, salt and pepper, and finally breadcrumbs or rice and tomato puree.
Cook for several more minutes and then remove from heat.
Beat the egg and mix into the ingredients.
Fill the eggplant shells with the mixture.
Cover with foil, or a lid, and bake in moderate oven for 45 minutes.
Take off the cover, brush with a little oil and brown.
Serve hot with fresh tomato sauce or cold with salad and tomato dressing.