Description
A modern twist on a traditional dish that originated from Eastern Europe.
Ingredients
2 aubergines, halved horizontally
½ onion, peeled and chopped
2 cloves garlic, crushed
500g/1lb 2oz minced lamb
1 tbsp tomato purée
pinch cinnamon
1 glass red wine
1 tbsp chopped fresh mint
3 ripe tomatoes, sliced
1 mozzarella ball, sliced
2 tbsp parmesan, grated
salt and crushed black pepper
olive oil
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Carefully scoop out most of the flesh from the aubergine halves and dice the flesh. Place the skins on a tray and bake for 15 minutes in the oven, until the flesh is softened.
3. Fry the diced aubergine in olive oil, add the onions and garlic. Once the aubergine and onion are soft and browned, add the mince and fry 1-2 minutes before adding the tomato purée and spice. Cook for a few minutes more.
4. Pour in the wine and add the mint. Cook gently for about 10-15 minutes.
5. Divide the mixture between the aubergines skins pressing it down slightly.
6. Arrange the slices of tomato over the top, add pieces of mozzarella and the parmesan. .Season and drizzle with oil.
7. Grill until the cheeses are melted and brown. Serve immediately.
