A Simple Way to Cook a Stuffed Aubergine Filled With Meat
Stuffed Aubergine filled with meat and pine nuts and served on a bed of thin bread (ragayig) and yoghurt.
Ingredients used for Stuffed Aubergine (Serves six people ) 12-14 small aubergines, ¾ kilo of lamb or beef (minced), 1 large onion (finely chopped), 2 tablespoons of parsley (finely chopped), 2 tablespoons of pine nuts, 1 teaspoon of mixed spices (ground), 70 grams of tomato purée, 2 cups of yoghurt 2 cloves of garlic (crushed), 2-4 loaves (depending on size) of thin bread (ragayig), butter, salt and black pepper Preparation Method for Stuffed Aubergine: For the preparation of Stuffed Aubergine, Wash and dry the aubergines, and cut off the stalks.
Core the aubergines with a long thin corer until you are left with thin (½ cm thick) shells, and immerse the shells in cold water.
Heat about 50 gm of butter, add the minced meat, and brown for 10 minutes stirring all the time, then add the onion and continue browning for a further 5 minutes, add the parsley, pine nuts, salt and pepper to taste, and the mixed spices, brown for about 10 minutes while stirring, then remove from the heat, thoroughly rinse out the cored aubergines, drain all water from them, and fill them with equal amounts of the meat mixture, then place the aubergines in a pan with the open ends upward dilute the tomato purée in 2 cups of water, add a dab of butter, salt and pepper, and pour into the pan with aubergines - see that the level of liquid reaches only about half the height of the aubergines.
Bring quickly to the boil and allow to simmer for about 40 minutes (add boiling water if necessary, so that the pan does not dry up), and remove from the heat when cooked.
Pile the ragayig (thin loaves) one on top of the other on a large serving platter.
Add the crushed garlic to the yoghurt, mix, and pour evenly over the ragayig, then, Place the cooked aubergines on top of the yoghurt and bread.
Stuffed Aubergine is now ready to eat.
Serving Tips for Stuffed Aubergine: Serve it hot immediately.
While serving Stuffed Aubergine, serve the cooking sauce separately on the side.
Ingredients used for Stuffed Aubergine (Serves six people ) 12-14 small aubergines, ¾ kilo of lamb or beef (minced), 1 large onion (finely chopped), 2 tablespoons of parsley (finely chopped), 2 tablespoons of pine nuts, 1 teaspoon of mixed spices (ground), 70 grams of tomato purée, 2 cups of yoghurt 2 cloves of garlic (crushed), 2-4 loaves (depending on size) of thin bread (ragayig), butter, salt and black pepper Preparation Method for Stuffed Aubergine: For the preparation of Stuffed Aubergine, Wash and dry the aubergines, and cut off the stalks.
Core the aubergines with a long thin corer until you are left with thin (½ cm thick) shells, and immerse the shells in cold water.
Heat about 50 gm of butter, add the minced meat, and brown for 10 minutes stirring all the time, then add the onion and continue browning for a further 5 minutes, add the parsley, pine nuts, salt and pepper to taste, and the mixed spices, brown for about 10 minutes while stirring, then remove from the heat, thoroughly rinse out the cored aubergines, drain all water from them, and fill them with equal amounts of the meat mixture, then place the aubergines in a pan with the open ends upward dilute the tomato purée in 2 cups of water, add a dab of butter, salt and pepper, and pour into the pan with aubergines - see that the level of liquid reaches only about half the height of the aubergines.
Bring quickly to the boil and allow to simmer for about 40 minutes (add boiling water if necessary, so that the pan does not dry up), and remove from the heat when cooked.
Pile the ragayig (thin loaves) one on top of the other on a large serving platter.
Add the crushed garlic to the yoghurt, mix, and pour evenly over the ragayig, then, Place the cooked aubergines on top of the yoghurt and bread.
Stuffed Aubergine is now ready to eat.
Serving Tips for Stuffed Aubergine: Serve it hot immediately.
While serving Stuffed Aubergine, serve the cooking sauce separately on the side.
