Friday, 20 January 2012

Stuffed courgette and aubergine

This is a really lovely meal for a winter day when you  just really want some comfort food.
Serves 4

11/2 mugs of short grain rice
olive oil
mixed spices
black pepper
1 1/2 kg of fresh tomatoes
200g minced meat (lamb or beef can be used)
1kg courgette (Zucchini for all Americans out there )
1kg Aubergine ( or eggplant)

  1. First hollow  out the courgette and aubergine and put the filling in a bowl to the side as you will need this later for a rather ingenious supper idea. (My family in law luckily have a special tool for this however you can use a potato peeler just as well)

     2. Soak your rice for 30 minutes and rinse twice. Then add 1/2 a dessert spoon of mixed spices, 1/2 a dessert spoon of cinnamon, 1/2 a dessert spoon of salt, a pinch of black pepper, 2 table spoons of olive oil and 200g meat to the rice and mix with your hands.

   3. Put a few tomatoes aside and dice into cubes. Stuff the courgette and aubergine with the rice mixture and plug the tops with a small cube of tomato.

 4. Meanwhile put tomatoes in a blender and blend . Then sieve them so that all the bits are extracted.  Put the stuffed courgette and aubergine into a large pan and then add the tomato sauce.

5. Bring  to the boil for 10 minutes and then simmer for 30 minutes. And Bingo! an amazing meal !!!!!!!
Oh by the way I ate this for dinner today  which was really lovely as all the women of the family get together and sit around my mum in law's kitchen table cooking and chatting. Its really great fun :)

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