Get Stuffed with Aubergines

By Resident Chef: Harvey Pincis

Get Stuffed with Aubergines


Thursday shopping saw my resistance crumble at the sight of the small, variegated aubergines that are popular with both myself and my much better half. The trick with this particular version is using cinnamon with the stuffing, which gives a real depth to the overall taste.


Ready-cored aubergines and courgettes can frequently be found on the shelves, but by coring the vegetables oneself, means one can add the ‘missing’ middle to the stuffing mix. We are certainly not going to waste perfectly good vegetable matter in this household. For this dish one can equally stuff courgettes and/or sweet peppers. Sweet peppers have a natural cavity, so an excellent way of using up any excess stuffing and in my book, are a standard pantry item anyway.


For this dish you will need some ready made stock mixed with 2 tablespoons of tomato paste or ½  a KDD carton.


So… core about a kilo of small aubergines (of the bulbous variety) and prepare the stuffing. This consists of 250g. mince (vegetarians and vegans of course will use a substitute), 1 cup of SunWhite Egyptian rice that has been rinsed and drained, 2 tablespoons olive oil, 2 tablespoons of cinnamon, 5 to 6 cloves of minced garlic, salt and pepper. This is thoroughly mixed and the veggies are then stuffed with the mixture and stacked in a saucepan or casserole dish.


When your cooking pot is full, add the stock of your choice/tomato paste liquid to the pot. The amount will depend in which vessel you are cooking in. Cover and cook for 10 minutes on medium high, then turn down to medium for a further 20 minutes.


Serve and enjoy!








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