- 2 medium eggplants
- 2 tablespoons [30 mL] vegetable oil
- 1 medium onion, sliced
- 1 teaspoon [5 mL] freshly grated ginger
- 1 teaspoon [5 mL] chili powder
- 1 clove garlic, crushed
- 1/4 teaspoon [1 mL] curcuma
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] dried coriander
- 1 medium tomato, chopped
- 12 ounces [340 g] lean ground lamb
- 1 medium sweet green pepper, membranes removed and seeded, grossly chopped
- 1 medium sweet orange pepper, membranes removed and seeded, grossly chopped
- 2 tablespoons [30 mL] freshly chopped coriander
- Vegetable oil, to coat
- 1/2 onion, sliced into rings, to decorate
- 2 cherry-tomatoes, quartered, to decorate
- Fresh coriander sprigs, to decorate
|
- Using a large knife, half eggplants lengthwise.
- Delicately remove the flesh leaving only a thin layer on the skin; reserve the flesh for another use.
- Using a brush, lightly coat eggplant shells with vegetable oil.
- Heat 1 tablespoon [15 mL] of vegetable oil into a medium casserole.
- Fry onion rings until golden brown before mixing in freshly grated ginger, chili powder, crushed garlic, curcuma, salt and dried coriander.
- Mix in chopped tomato, lower heat to medium and leave to simmer slowly, stirring for approximately 5 minutes.
- Mix in ground lamb; cook over medium heat still stirring, for 7 to 10 minutes.
- Meanwhile, preheat barbecue to medium intensity.
- Mix chopped sweet green and orange peppers to ground lamb mixture along with freshly chopped coriander.
- Use a spoon to stuff eggplant halves with ground lamb mixutre.
- Brush the skin of eggplant halves all over with remaining 1 tablespoon [15 mL] of vegetable oil.
- Transfer stuffed eggplant halves onto hot barbecue rack.
- Grill until well-done, for approximately 15 to 20 minutes.
- Garnish ground lamb stuffed eggplant halves with onion rings, cherry-tomato wedges and fresh coriander sprigs before serving.
|
