Aubergines and peppers make a good combination with a good scope of nutrition. The recipe contains this great combination to be stuffed with lamb filling to make it a complete meal.
- 3 small aubergines
- 1 each red, green and yellow pepper
For The Stuffing
- 45ml/3 tbsp corn oil
- 3 onions, sliced
- 5ml/1tsp chilli powder
- 1.5ml/¼ tsp turmeric
- 5ml/1tsp ground cumin
- 1 garlic clove, crushed
- 5ml/1tsp ground coriander
- 5ml/1tsp salt
- 450g/1lb lean minced lamb
- 30ml/2 tbsp chopped fresh coriander
For The Stuffed Onions
- 45ml/3tbsp corn oil
- 5ml/1tsp mixed onion, mustard fenugreek and white cumin seeds
- 4 dried red chilies
- 3 onions, roughly chopped
- 5ml/1tsp salt
- 2 tomatoes, chopped
- 30ml/2tbsp chopped fresh coriander
- Prepare the vegetables. Slit the aubergines lengthways up to the stalks, leaving the stalks intact. Cut the tops off the peppers and scoop out the seeds. You can keep the pepper tops to use as ‘lids’ for the stuffed vegetables, if liked.
- To make the stuffing, heat the oil in a saucepan. Add the onion and fry for about 3 minutes. Lower the heat and ass the chilli powder, turmeric, ground coriander, ground cumin, garlic and salt, and stir-fry for about 1 minute. Add the minced lamb and turn up the heat.
- Stir-fry for 7-10 minutes, or until the mince is cooked. Add the fresh coriander towards the end of the cooking time and stir to mix. Remove the mince mixture from the heat, get it covered, and put to one side.
- Make the sautéed onions. Heat the oil in a deep round-bottomed frying pan and add the mixed onion, mustard, fenugreek and white cumin seeds and red chilies and fry for 1 minute. Add the onions and fry for 2 minutes or until soft.
- Add the salt, sliced tomatoes, chopped green chilies and the chopped fresh coriander and cook for 1 more minute. Take out from the heat and put to one side.
- When the minced lamb mixture is cool, stuff the aubergines and peppers. Using a small spoon, fill them quite loosely with the meat mixture.
- Place the stuffed vegetables on top of the sautéed onion in the fry pan. Cover with foil, ensuring the foil does not touch the food, and cook over a low hear for about 15 minutes, until the aubergines and peppers are tender. Serve with a dish of plain boiled rice or colorful pullao rice.
Tip: large beef tomatoes are also delicious stuffed with this lightly spiced lamb mixture. Simply cut off the tops and scoop out the cores, seeds and some of the pulp and cook as above.