2 large aubergines
5 tablespoon of oil
1 teaspoon of garlic paste
1 teaspoon of ginger paste
2 green chillies, finely chopped
1 onion, finely chopped
500g of minced lamb
1 egg, lightly beaten
5 tablespoon of breadcrumbs
salt as required
fresh coriander to garnish
Boil the whole aubergine in for 15 minutes or until tender, drain and let cool.
When cooled slice the aubergines in half lengthways, carefully scoop out the pulp without breaking the skin of the aubergine.
Finely chop the pulp and leave aside.
Heat the oil in a saucepan, fry the onions add the garlic, ginger, salt and chillies until soft, add the minced lamb and cook for 20 minutes or until brown. Add the chopped aubergine pulp to the cooked mince and adjust seasoning if required.
Then fill the aubergine cases with the mixture, spread the beaten egg over the mixture and cover with breadcrumbs.
Bake the aubergines for a further 15 minutes on a medium heat or until breadcrumbs are golden brown.
Garnish with coriander and serve hot or with a dip.
The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com