ingredients
serves 4
2 medium eggplants
1/4 level teaspoon salt
1 teaspoon olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
3/4 pound lamb without bone or fat, minced
1 level teaspoon each ground cumin and cilantro
2 level teaspoons All purpose flour
7 ounce tinned chopped tomatoes
1/4 cup pine nuts, lightly toasted
2 level tablespoons chopped fresh parsley
freshly ground black pepper
2 level tablespoons fresh brown breadcrumbs
Lime wedges and cilantro sprigs to garnish
method
1. Halve the eggplants lengthways, score the cut surfaces crisscross fashion, sprinkle with the salt and leave to stand for 30 minutes.
2. Rinse the eggplants with plenty of cold water, pat them dry and put them cut side down on a sheet of nonstick baking paper on a baking sheet. Prick the skin all over and bake in the heated oven for 30 minutes.
3. Meanwhile, heat the oil in a heavy based saucepan and toss the onion and garlic in it over a high heat until golden. Stir in the lamb and cook briskly until it begins to brown. Break up any lumps that form with a fork.
4. Sprinkle on the cumin, cilantro and flour and cook, stirring, for 30 seconds. Pour in the tomatoes and bring to the boil, then stir, cover and simmer for about 10 minutes.
5. When the eggplants are tender, scoop out the flesh leaving shells about 1/4 inch thick. Chop the flesh and stir it into the lamb along with the pine nuts and chopped parsley. Season the mixture with pepper.
6. Fill the eggplant shells with the lamb mixture, arrange them in an ovenproof dish and sprinkle on the breadcrumbs. Pour a thin covering of water into the bottom of the dish. Bake the filled eggplants in the heated oven for about SO minutes, or until they are crisp and golden brown on top.
Garnish the eggplants with the lime wedges and cilantro and serve with cracked wheat simmered with a few Seedless white raisins to emphasise the Balkan flavour of the dish.
Side salads of tomato and onion sprinkled with snipped dill fronds or parsley will provide a sharp contrast.
