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A hot dish of slitted and stuffed Aubergine.
Method
Split the aubergines lengthways and cook in some oil on a high heat. Brown the grated onion with the mince in some of the oil and add a little water together with the tomato paste and grated garlic. Place the split aubgergines in a large pan with some oil and water then fill with the cooked mincemeat mixture. Place a round of tomato on top of each with some green pepper rings and cook covered for 20 min. Serve hot garnished with crushed parsley.
This dish is then served hot.
• Ingredients
• 300 gr lambs mince
• 8 Aubergines
• 1 Onion
• 1 Tomatoes
• 2 Long Green Pepper
•
• for 8 People
• 2 Cloves Garlic
• 1 Tumblers Water
• ½ Tumblers Olive Oil
• 2 Dessert spoons tomato salcha
• 1 Bunch Parsley
• Sugar, Salt, Pepper

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