Tuesday 25 September 2012

Aubergines stuffed with spiced pork

I made these stuffed aubergines for dinner last night, from Domini Kemp in the Irish Times. I guess it took about an hour. It was delicious, and went down well with all of us. The mince stuffing is particularly good (I used pork and veal). It’s going to be my go-to mince recipe from now on.

Aubergines stuffed with spiced pork

The recipe is a bit ambiguous on when you are meant to add the breadcrumbs, so I added these just after the aubergine.
I’m still on the look-out for fresh breadcrumbs for sale in the supermarkets. No luck so far, so I make my own.

Serves 3-4
2-3 aubergines, each weighing 220g approximately
150ml olive oil
Salt and pepper
100g breadcrumbs
80ml milk
1 small onion, peeled and chopped
250g minced pork (and veal as you get in the Belgian supermarkets)
2 cloves garlic, peeled and crushed
½ tsp ground cinnamon
¾ tsp ground cumin
1 large tomato, roughly chopped
1 dessertspoon red wine vinegar or sherry vinegar
50g Parmesan
1 egg
120g grated Cheddar
Chopped parsley, to serve
Preheat an oven to 180 degrees/gas 4. Cut the aubergines in half and place them on a baking tray or two. Score the flesh, drizzle them generously with olive oil and season with salt and pepper. Bake for approximately 20 minutes. Let them cool down and when they are easily handled, spoon out the flesh and leave it aside in a bowl.
Mix the breadcrumbs and milk together. Sweat the onion in a good two tablespoons of olive oil. Add the minced meat and cook for a moment. Add the garlic and spices and cook for a few minutes. Season well, and then add the vinegar and tomato.
Stir and continue to cook out till the mixture gets quite dry and the juice from the tomato and vinegar disappears. The meat will cook out fully, so don’t worry about this. You are stuffing the aubergines with a fully cooked mixture. Stir in the cooked aubergine (chop up any big bits) and the breadcrumbs.
Remove from the heat and allow to cool for five minutes. Add the Parmesan and beaten egg. Mix well, then spoon the filling into the hollow boats of aubergine. Sprinkle with the cheddar cheese another glug of olive oil, some salt and pepper, and bake for about 25 minutes, until golden brown and bubbling.
Let them cool down for about 10-15 minutes before serving. They are also good cold and they re-heated well the next day at about 180 degrees/gas 4 for 15 minutes. You may want to cover them loosely with foil so the cheese doesn’t brown too much.
A good sprinkle of parsley, some bread, and a mixed green salad make this a wonderful supper dish.

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