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INGREDIENTS:
2 large long aubergines, each weighing about 14
oz (400 g)
1 medium-sized onion, finely chopped
8 oz (230 g) minced lean lamb
pinch chilli powder (optional)
1 small garlic clove, finely chopped
2 tbsp finely chopped parsley
9 fl oz (250 ml) tomato sauce
4 tbsp grated mature hard cheese
olive oil
wine vinegar
salt and pepper
For the sauce:
14 fl oz (400 ml) béchamel sauce
2 egg yolks
2 tbsp grated mature hard cheese
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PREPARATION:
1. Preheat the oven to 350°F (180°C) mark 4.
Heat plenty of salted water in a large saucepan.
Trim off the ends of the aubergines, wash and
dry them then cut lengthwise in half.
2. Scoop out the flesh, leaving a layer about
1/4 in (6 - 7 mm) thick next to the skin. Add 1
1/2 tbsp wine vinegar to the boiling salted
water and blanch the hollowed aubergines for 5
minutes.
3. Drain and arrange upside down on a clean
cloth or tilted chopping board to continue
draining. Heat 3 tbsp (1/4 cup) olive oil in a
large non-stick frying pan and fry the onion
gently for about 10 minutes, stirring
frequently. When it is very tender and has
started to brown, add the meat and fry for 1
minute, using a wooden spoon to prevent it
forming balls or lumps as it cooks.
4. Add the chopped flesh scooped out of the
aubergines. Cook over a low heat, stirring, for
2 - 3 minutes only. Season with salt and freshly
ground pepper, adding a pinch of chilli powder
if wished.
5. Mix the garlic and parsley and stir into the
meat mixture; add the tomato sauce. Keep
stirring over a
low heat for 2 minutes to blend and thicken the
mixture. Draw aside from the heat and stir in
the grated cheese. Taste, and correct the
seasoning if required.
6. Lightly oil a roasting tin or shallow
ovenproof dish. Fill the aubergine skins with
the meat and vegetable mixture, smoothing the
surface.
7. Bake in the oven for 30 - 35 minutes. Make
the sauce: when the stuffed aubergines have
finished cooking and it is time to serve them,
stir the egg yolks and remaining grated cheese
into the sauce off the heat.
8. Return to a very low heat to cook, stirring
gently, for a few seconds; do not allow to boil.
Pour over the stuffed aubergines and serve at
once.
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