Bulgur wheat is one of the ingredients used to make this lamb stuffed aubergine. Thanks to this wheat, this lamb stuffed aubergine is not only mouth-watering but nutritious as well. Enjoy!
- 2 Large aubergines
- 3 punnets of cherry tomatoes – chopped in half and washed
- One medium red onion – chopped
- Olive Oil
- Bulgur wheat
- 1 Cinnamon stick
- ½ cashew nuts – chopped
- 1 cup cooked bulgur
- 250g Lamb mince
- ½ cup red wine
- ½ cup parsley, chopped
- 2 Tbsp sugar
- Six to ten hours before you intend to eat (or the day before), place the cherry tomatoes in a baking tray, drizzle them in olive oil, salt, pepper and sugar and put them in a preheated oven at 60 degrees. Check on them once every hour or so. You aim is for them to slowly dehydrate and caramelise until they are wrinkly like a prune.
- Once the tomatoes are ready set them aside (if you made more than you need put them in a jar, drench them in olive oil and keep them for salads and sandwiches).
- Turn the oven grill up high. Cut the aubergines in half lengthwise, scoop out the superficial seeds and score the flesh into thick diamonds. Brush olive oil on the flesh and put under the grill, skin side down. Leave to grill for ten minutes or until tender. Remove.
- Fry the onion in a thick bottom pan until translucent
- Add the lamb mince and stir for two or three minutes.
- Add the curry powder, salt and the cinnamon stick, stir well and then add the wine leaving it to cook until all alcohol has evaporated.
- Take the aubergines and press all water out of the centres. Push the flesh down with the back of a spoon, trying to create a deep crater. Leave the aubergines to drain on a rack flesh-side down.
- Add the bulgur wheat, the chopped cashew nuts and the caramelised tomatoes to the meat mixture and stir well. Turn off the heat and stir in parsley.
- Add the meat mixture to the aubergine trying to compress as much as possible inside the crater.
- Put in the oven and cook at 180C for 15 minutes.
- Remove, cool and serve.