Recipe : Stuffed Aubergines (Eggplant) with Lamb

I am proud to say that my husband is actually the biggest supporter of me cooking and spending more time in the kitchen.

Although some time poor hubs had to endure those failed attempts at certain recipes, he is just a sweetie for eating it anyway.

And I am actually very happy that he bought this Indian cooking recipe book from BBW last year. See,we both love Indian food, so I am glad that I finally have something to refer to for me to try at home.

For me the best thing about this book is that besides abundant recipes it also gives you tips and general information on Indian spices and cooking techniques, something very important to know if you aim to achieve the real taste of Indian food.

So anyway, as I have posted in Mommy Confessionals Facebook page a few days ago, here is the recipe for one of the recipe that I have tried (and I pretty much succeed hehe). One thing to love about this dish is how the lamb goes very well with the eggplant, the taste, it just blends smoothly and its almost like its made for each other. Bak kata orang Kelate, "paluk" :)

So here huns, the recipe as promised :) Happy trying!

2 medium aubergines/eggplants
2 tbsp vegetable oil
1 medium onion, sliced
1 tsp ginger pulp (halia dikisar)
1 tsp chilli powder
1 tsp garlic pulp (garlic dikisar)
1/4 tsp turmeric powder
1 tsp salt
1 tsp ground coriander
1 medium tomato, chopped
350g minced lamb
1 medium bellpepper (green and orange), chopped
2 tbsp chopped fresh coriander (daun ketumbar)

1) Preheat oven to 180 degree celcius. Meanwhile, cut aubergines in half lengthways and scoop out the flesh. Place them in a lightly greased dish.
2) In a saucepan, heat 1 tbsp oil and fry sliced onion until brown.
3) Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the chopped tomato, lower heat and stir fry for about 5 minutes.
4) Add the minced lamb and continue to cook for around 7-10 minutes.
5) Add the chopped bellpeppers and fresh coriander to the lamb mixture and stir well.
6) Spoon the lamb mixture into the aubergine shells and brush edge of aubergines with some oil. Bake in the oven for about 20-25 minutes until cooked and brown.
7) Serve with rice or green salad.


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