Aubergine "Little Shoes"
Aubergine "Little Shoes"
Aubergine "Little Shoes"

Serves 6

Preparation:  10 minutes

Cooking Time:  1 hour 45 mins approx

This is a Guest Recipe from The Diabetes Weight Loss Cook Book.   It is somewhat similar to the other Split Stuffed Aubergines.   The topping is a rich creamy sauce made from yogurt and parmesan and the lamb is rich with traditional Greek flavours - a wonderful discovery!



Ingredients

For the lamb filling

4 aubergines, halved lengthways

7 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, lightly crushed

500g (18oz) minced lamb

1 teaspoon ground cinnamon

1 teaspoon dried oregano

125ml (4fl oz) red wine

1 x 400g (14oz) can of plum tomatoes

salt and freshly ground black pepper


For the topping

50g (2oz) Parmesan, finely grated

2 large eggs

175ml (6fl oz) full-fat Greek yogurt

¼ teaspoon ground nutmeg



AND THIS IS WHAT YOU DO.....

  1. Preheat the oven to 220˚C/fan 200˚C/gas mark 7.

  2. Make diagonal shallow cuts in the surface of each aubergine half and lay them onto a baking tray. Brush with half the oil and season with salt and pepper.

  3. Bake for 35– 40 minutes, or until the flesh is cooked through and lightly browned.

  4. Meanwhile, heat the remaining oil in a pan and soften the onion and garlic over a medium heat for 7–10 minutes.

  5. Add the minced lamb and break it up with a wooden spoon as it browns.

  6. Add the cinnamon and oregano.

  7. When the lamb has browned all over and most of the water from the meat has evaporated, pour in the wine.

  8. Reduce for 5 minutes before adding the tomatoes. Add 100ml (3½fl oz) water to the can, swirl it round and add this, too.

  9. Continue to cook over a low heat for 1 hour, stirring frequently.

  10. Taste and add more seasoning if necessary.

  11. When the aubergines are soft, remove them from the oven and push the centres down with a metal spoon to create cavities to stuff with the lamb.

  12. Reduce the oven temperature to 200˚C/fan 180˚C/gas mark 6.

  13. Spoon off any excess oil from the lamb. Fill the aubergine “shoes” with the lamb mixture, dividing it equally between them. Mix together the ingredients for the topping so that it is well blended.

  14. Season with salt and pepper and pour it on top of the aubergines.

  15. Bake for 20–25 minutes or until the cheese topping is golden brown. Serve.


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