ingredients
serves 4
2 eggplants
2 tbsp sunflower oil
1 onion, sliced
1 tsp grated fresh root ginger
1 tsp chilli powder
1 garlic clove, crushed
1/4 tsp turmeric
1 tsp salt
1 tsp ground cilantro
1 tomato, chopped
3/4 pound lean leg of lamb, minced
1 green pepper, roughly chopped
1 orange pepper, roughly chopped
2 tbsp chopped fresh cilantro
For the garnish
1/2 onion, sliced
2 cherry tomatoes, quartered
fresh cilantro leaves
method
1. Cut the eggplants in half lengthways and cut out most of the flesh and discard. Place the eggplant shells in a lightly greased ovenproof dish.
2. In a saucepan, heat 1 tbsp oil and fry the onion until golden. Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground cilantro. Add the tomato, lower the heat and stir-fry for 5 minutes.
3. Preheat the oven to 180°C (350°F). Add the minced lamb and stir-fry over a medium heat for a further 7 - 10 minutes.
4. Add the chopped peppers and fresh cilantro to the lamb mixture, and stir well.
5. Spoon the lamb mixture into the eggplant shells and brush the edges of the shells with the remaining oil. Bake in the preheated oven for about 20-25 minutes until cooked through and browned on top.
6. Serve with the garnish ingredients and either a green salad or plain boiled rice.
more information
For a special occasion, stuffed baby eggplants look particularly attractive. Use four small eggplants, leaving the stalks intact, and prepare and cook as described above. Reduce the baking time slightly, if necessary. Large tomatoes or zucchinis also make a good alternative to eggplants.
