Stuffed baby aubergines (eggplants)

Yesterday at farmer’s market in ta Qali I found small baby aubergines. These are perfect to use for a middle eastern recipe of stuffed baby aubergines. Stuffed and cooked in a fragrant lemony tomato sauce.
Wash trim the stalks and hollow the aubergines with a melonDSCF9412 DSCF9399 DSCF9400 DSCF9402 DSCF9405 DSCF9410 baller or teaspoon,keep the aubergine tops.
Rinse half a cup of long grain rice until water runs clear,strain and put in a bowl.Heat some oil in a sauce pan and fry 3 tablespoons pine nuts ,stir and take care that do not burn,when golden remove with a slotted spoon and set aside.In same oil fry 2 large finely chopped onions and 4 minced garlic cloves add 1 teaspoonful of all spice and fry for a few minutes until the onion is soft ,remove half of the onions from the pan adding them to the rice in the bowl. To the onions in the saucepan add 1 large can chopped tomatoes,I used pomodorini (cherry tomatoes) and add 2 cups stock ,1/2 teaspoon freshly ground pepper,salt to taste and juice of 1 lemon.
While sauce is cooking to the rice & cooked onion add the pine nuts,500g minced lamb or beef best if its not too lean,1/2 cup finely chopped parsley,juice of 1 lemon ,1 tablespoon olive oil ,1/2 teaspoon black pepper and salt to taste. Knead with your hand so its well mixed. Then fill the aubergines not too tightly as the rice will cook .Put the stalk back on I fix it in place using a toothpick. .Place the stuffed aubergines and cook for about 45 -60 minutes simmering on a low flame.
Place on a serving plate ,ladle some tomato sauce on top and sprinkle some chopped parsley. Put remaining tomato sauce in a bowl or deep plate . Serve with basmati rice & salad.

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