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12 December 2012,23:55 by
J.Sujatha

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STUFFED AUBERGINES (EGG PLANT)

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Pre-heat the Oven at 180°C / 350°F / gas 4.
  • Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes.
  • Cook the aubergine (egg plants) in a saucepan of boiling water for 5 minutes. Drain, then plunge into cold water for 5 minutes. Drain again, then cut the aubergines (egg plants) in half lengthways and scoop out most of the flesh and reserve, leaving a 1 cm ½ inch thick border to form a shell.
  • Place the aubergine (egg plant) shells in a shallow greased oven proof dish, brush with a little oil and sprinkle with salt and pepper. Cook in the preheated oven for 10 minutes. Mean while, heat half the remaining oil in a frying pan, add the onions and tomatoes and fry gently for 5 minutes. Chop the reserved aubergine (egg plant) flesh, add to the pan with the spices and cook gently for 5 minutes. Season with salt.
  • Stir in the lentils, most of the remaining oil, reserving a little for later, and the mint. Spoon the mixture into the shells. Drizzle with remaining oil and bake for 15 minutes. Serve hot or cold topped with a spoonful of natural yogurt and mint sprigs.

INGREDIENTS

  • 250 grams continental lentils
  • 900 ml water
  • 2 garlic cloves, peeled and crushed
  • 3 well-shaped aubergine(eggplants), leaf ends trimmed
  • 150 ml Cooking oil
  • Salt and freshly ground black pepper
  • 2 onions, peeled and chopped
  • 4 tomatoes, chopped
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground cinnamon
  • 2 tablespoon mild curry paste
  • 1 teaspoon minced chili (from a jar)
  • 2 tablespoon chopped fresh mint
  • Natural yogurt and mint sprigs, to serve

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