Stuffed Aubergine

Stuffed Aubergine Ingredients

1 Stick celery	; peppers, chopped
1 md Carrot	A little chopped fresh
1 Onion	Chopped garlic clove
2 tb Oil or cooking fat	Finely chopped fresh oregano
1 lb Minced beef	2 ts Dijon mustard
2 tb Tomato puree	4 dr West Indian hot pepper
2 tb Flour	4 fl Red wine
8 fl Beef stock made from a cube	4 oz Breadcrumbs; mixed with
Salt and pepper	; cheese and fresh
2 lg Aubergines	; herbs
2 oz Each red; green, yellow

Instructions for Stuffed Aubergine

Wash the celery. Trim and peel the carrot and onion. Dice all three vegetables finely. In a medium saucepan, heat the fat over a medium heat. Add the chopped vegetables and cook, stirring with a wooden spoon, for 2-3 minutes. Add the minced beef and break it up with the wooden spoon. Cook the meat, stirring constantly, until all of it loses its pink colour. Add the tomato puree and mix in well. Then add the flour and mix well. Make sure that all the fat has been absorbed by the flour. Cook the mixture, stirring for a few more minutes to cook the flour thoroughly. Slowly add the stock, a ladleful at a time, stirring between each addition. Once all the stock has been added, season sparingly with salt and pepper. Remember that the stock cube already contains a lot of salt. Transfer the mixture to a clean pan. Turn the heat up so that the mixture bubbles gently. Leave it to cook, uncovered for 20-25 minutes. It will thicken as the liquid evaporates. Check from time to time that the mixture isn?t sticking to the pan and burning. If it is add a little water, stir well, and keep stirring occasionally. Transfer the mixture to a clean pan. Turn the heat up so that the mixture bubbles gently. Leave it to cook, uncovered for 20-25 minutes. It will thicken as the liquid evaporates. Check from time to time that the mixture isn?t sticking to the pan and burning. If it is add a little water, stir well, and keep stirring occasionally. Slice aubergines lengthways and score with the blade of a sharp knife. Carefully scoop out aubergine flesh - chop and keep aside for use in filling. Heat a little oil in a pan - add chopped peppers, fresh ginger, garlic and oregano and mix well together. Add mustard, then aubergine flesh and the few drops of hot pepper sauce. Stir well and add wine. Cook gently for 5-10 minutes. Take an aubergine shell and carefully spoon an equal amount of aubergine mixture into each one. Then add an equal amount of the meat mixture, and sprinkle with a tablespoon of fresh breadcrumbs and cheesy topping. Place in a shallow ovenproof dish Put into hot oven at 200C for about 20 minutes or until the top browns. Garnish with fresh herbs and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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