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Stuffed Aubergines

chef.alexande's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Karniyarik_Eggplant_stufed_with_Minced_Lamb_-_degustation_-_Ottoman_Cuisine.jpg">Image Credit</a></p>
Ingredients
  Onions 2 , peeled and chopped
  Garlic 1 Clove (5 gm), crushed (Optional)
  Minced beef 350 Gram
  Flour 40 Gram
  Water 300 Milliliter
  Worcestershire sauce 5 Milliliter
  Beef stock cube 1
  Freshly ground black pepper To Taste
  Aubergines 2 Large
  Cheese sauce 300 Milliliter
  Salt To Taste
Directions

GETTING READY
1.Preheat the oven to 180 degrees C.

MAKING
2.Take a pan; put onion, garlic and beef in it and saute for 5 minutes, mixing well.
3.Add flour, water, Worcestershire sauce, seasoning and stock cube to it and cook on low flame for 30 minutes until soft.
4.Check for the seasoning, add more if required.
5.Let the ingreduents settle at room temperature.
6.Meanwhile, slice the aubergines in two halves and take off the center.
7.Boil the shells in water for 5 minutes and once done strain and put in a large foil dish.
stuff the aubergines with beef mixture and put the cheese sauce.
8.Cover the dish and freeze.

FINALIZING
9.Defrost the frozen stuffed aubergines for 6 hours before serving.
10.Heat for 40 minutes at 180 degrees C.

SERVING
11.Serve warm in a dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Eggplant
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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