LAMB-STUFFED ROASTED AUBERGINE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Pre­heat the oven to 190°C/fan 170°C/gas 5. Scoop out the aubergine flesh, leav­ing a 1cm (½in) edge. Driz­zle the shells with oil, sea­son and place on an oven tray. Cover with foil and bake for 30 mins. Dice the flesh and fry in oil with the onion and gar­lic un­til soft. Set aside. Brown the lamb, then stir in the herbs, spices and chopped to­ma­toes. Fill the empty to­mato tin with water and add to the lamb with the aubergine mix, then sim­mer for 40 mins un­til re­duced. Place in the shells, top with to­mato slices and bake for 30 mins un­til golden.

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