Better Homes and Gardens (Australia) - - Mediterranean Food -

Prepa­ra­tion time 20 mins Cooking time 1 hour 25 mins Serves 6

3 eg­g­plants, halved

2 Tbsp ex­tra vir­gin olive oil 80ml dry white wine or

chicken stock

Sea-salt flakes and freshly ground

black pep­per, to sea­son 200g fresh ri­cotta

½ tsp ground nut­meg


1 Tbsp ex­tra vir­gin olive oil 1 brown onion, finely diced 2 cloves gar­lic, minced 500g lamb mince

1 Tbsp tomato paste 400g can cherry toma­toes 1 tsp ground cin­na­mon 1 tsp dried oregano

½ tsp ground all­spice Sea-salt flakes and freshly ground

black pep­per, to sea­son Fresh oregano, to gar­nish

STEP 1 Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Line an oven tray with bak­ing pa­per.

STEP 2 Score egg­plant flesh in criss-cross pat­tern, mak­ing sure not to cut all the way through the skin. Ar­range on a pre­pared tray and driz­zle with oil and wine or stock. Sea­son. Cover with a sheet of bak­ing pa­per, then cover en­tire tray tightly with foil and bake for 50 min­utes or un­til egg­plant flesh is just ten­der.

STEP 3 To make the lamb fill­ing, heat oil in a large, deep fry­ing pan over medium heat. Add onion, gar­lic and lamb. Cook, break­ing up the mince with a wooden spoon, for 5 min­utes or un­til mince has browned. Stir in paste, then add toma­toes, cin­na­mon, oregano and all­spice and stir. Bring to a sim­mer, sea­son and cook for 5 min­utes, stir­ring oc­ca­sion­ally. Set aside off the heat. Use a large spoon to re­move egg­plant flesh, leav­ing the egg­plant skin and shape still in­tact. Stir flesh into lamb mince mix­ture and re­turn to stove. Cook, stir­ring, for a fur­ther 5 min­utes.

STEP 4 Spoon lamb mix­ture back into eg­g­plants.

STEP 5 Com­bine ri­cotta and nut­meg in a medium bowl, sea­son. Spoon ri­cotta mix­ture over top of mince. Re­turn to oven for 20 min­utes or un­til ri­cotta is light golden. Serve gar­nished with oregano.

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