This recipe was the first time Wifeshui ever enjoyed aubergine – now she loves the stuff. The problem most people have with this rather awesome vegetable is that it only responds well to certain cooking methods, and if you get it wrong it’s disgusting. So: never boil or steam an aubergine, always use very hot oil if you choose to fry it, and for pity’s sake, don’t try and eat it raw!
Ingredients:
2 large aubergines (eggplant)
1/2 an onion, diced finely
1 good quality lamb sausage
2 cloves of garlic, finely chopped
1/2 a cup lentils (dry)
20g feta cheese
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon ground cinnamon
2 teaspoons cumin seeds
1 dried red chilli
100g breadcrumbs
olive oil
stock
1. Put the lentils on to simmer in the stock, and cook until soft (this will depend on the type of lentils you have – check the packet!).
2. Halve the aubergines lengthways and use a teaspoon to scoop out most of the flesh from the middle, leaving a shell. Brush the shells with olive oil and put on a baking tray in a preheated oven at 200 degrees.
3. In a deep frying pan, use a little oil to saute the aubergine flesh, onion and garlic. Skin the sausage and roughly chop the meat. Add it to the pan along with the pine nuts, raisins and spices. Cook for about 5 minutes.
4. Drain the lentils and add them to the frying pan as well, along with the breadcrumbs. Mix thoroughly, and continue to cook for a further 2 minutes.
5. Take the pan off the heat, add the diced feta and stir in. Take the aubergine shells out of the oven (they should have had about ten minutes in there by now). Spoon the mixture into the shells and return them to the oven for 25-30 minutes. Serve hot, with tabbouleh or a green salad.
