Stuffed Aubergines

This one is one of my favourites and one that brings me lots of memories. When I was a little girl at home my mum prepared some Sundays stuffed aubergines. It was one of my most favourite days! The smelled filled the house and my mouth watered until lunchtime. And it was not something that was done often, since it takes a relatively long time to prepare. But the taste was just delicious! The effort in making them and the care they were made with was embodied in these delicious aubergine halves. They looked so professional, and the taste was so incredible, it was a great experience.

This recipe can also be adapted to different diets easily. The white sauce can be made with gluten free flour for a gluten free option, and the lamb can easily be changed to courgettes or potatoes for a vegetarian option. For lactose free, change the milk for almond or rice milk and the parmesan for breadcrumbs. 

The stuffed halves go perfectly with a side salad and a nice glass of wine for a romantic evening or if you have friends over. 

Makes 6 halves

Ingredients:

• 3 aubergines
• 500 g lamb mince (or 2 courgettes)
• 1 onion
• 3 carrots
• 1 leek
• 2 garlic cloves
• Bunch of curly leaf parsley
• 1 Tbsp olive oil
• 50 g butter
• 50 g plain flour
• 500 ml skimmed milk
• Pinch of nutmeg
• 50 g of parmesan or another grated hard cheese
• A pinch of salt and pepper

Directions:
The first thing is to prepare the aubergines, to get the flesh and to get them ready to be stuffed. Make a shallow cut around the sides, leaving half a centimetre so they can hold the shape later. Using a spoon start carving them, being careful not to brake the skin. The flesh of the aubergine oxidises really fast. You can prevent it by putting it into water.

Arrange the skins in oven trays so they don't turn or move to much. Remember they are going to be holding the rest of the food later on.

Chop the garlic, onion, carrot, leek and the aubergine flesh. Heat the oil in a big pan and add the garlic and onion. Fry for a few minutes in high heat until golden and add the carrots. Cook for a further 5 minutes.

Add the leeks and cook for a few more minutes and add the mince. When the meat is cooked, add the aubergine and cook for 5 - 10 minutes until everything is cooked and the liquid is evaporated. If you are using courgettes or potatoes instead, add them with the aubergine at the same time. Then add the parsley and mix thoroughly.

While the filling is cooking you can make the white sauce. Melt the butter in a pan and, in very low heat, and very slowly, add the flour. Mix thoroughly until it forms a paste. Add a dash of the milk and mix. Add another dash of milk and mix again. Continue adding dashes of milk until you have add all. If you add the milk too fast it will form lumps, the same if the heat is too high. Add the nutmeg and cook for a few more minutes stirring continuously.

Once the filling is done and the white sauce is cooked, add the white sauce to the pan and mix with the filling.

Preheat the grill in the oven (broiler in the US). With a spoon, and lots of patience, stuffed each of the aubergines halves already prepared in the oven trays.

Sprinkle with the grated cheese or breadcrumbs and grill for around 7 to 10 minutes until golden.

When the top is beautifully golden they are ready. Be careful when you take them out of the tray so they don't spill all the stuffing, Plate them with a nice salad on the side (maybe rocket and parmesan side salad with balsamic vinegar?) And they are ready to enjoy!

  

Nutrition Facts

Per 1 half

Per Serving% Daily Value*

Calories 385

Calories from Fat 223

Total Fat 24.8g38%

Saturated Fat 13.8g69%

Cholesterol 30mg10%

Sodium 196mg8%

Potassium 300mg9%

Carbohydrates 18.8g6%

Dietary Fiber 2.9g12%

Sugars 6.9g

Protein 21.4g

Vitamin A 117% · Vitamin C 16%

Calcium 21% · Iron 6%