Sempoogi yev misovghorovatz

Sempoogi yev misovghorovatz

Baked eggplant with lamb

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
8 long eggplants, each about 250 g
salt, for sprinkling
500g finely minced lamb
1 onion, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
1 green capsicum
1/4 teaspoon ground allspice
1 teaspoon salt, plus extra to taste
freshly ground black pepper, to season
60g tomato paste
40g butter

Method

  1. Remove the stems from the eggplants. Cut the eggplants crossways at 2 cm intervals, almost all the way through. Sprinkle salt liberally into the cut surfaces and leave for 30 minutes.
  2. Meanwhile, preheat the oven to 180°C.
  3. Rinse the eggplants in cold water and squeeze them dry by pushing the ends of each eggplant together.
  4. Combine the lamb, onion and parsley in a mixing bowl. Core and seed the capsicum, keeping a quarter of it aside, and chop the remainder finely. Add to the lamb with the allspice, salt and a generous grind of black pepper. Mix together thoroughly.
  5. Stuff some meat mixture into each slit in the eggplants, filling them generously. Place the eggplants in a baking dish.
  6. Mix the tomato paste with 185 ml water and add salt and pepper to taste. Pour over the eggplants and place the reserved piece of capsicum in the liquid. Dot the tops with the butter.
  7. Bake, uncovered, for 45 minutes, basting with the juices during cooking. Serve hot, with salad and bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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