Name Lamb and aubergine casserole

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lamb-and-aubergine-casserolImperial
4 aubergines
2 oz butter
1 large onion, finely chopped
1 garlic clove, crushed
1 lb minced lamb
2 tablespoons boiling stock
2 tablespoons chopped fresh parsley
1/2 teaspoon dried rosemary
salt and freshly ground pepper
2x 14 oz cans tomatoes, drained
1 teaspoon Worcestershire sauce


Metric
4 aubergines
50 g butter
1 large onion, finely chopped
1 garlic clove, crushed
500 g minced lamb
2 x 15 ml spoons boiling stock
2 x 15 ml spoons chopped fresh parsley
1 x 2.5 ml spoon dried rosemary
salt and freshly ground pepper
2 x 400 g cans tomatoes, drained
1 x 5 ml spoon Worcestershire sauce


Cut the aubergines in half lengthways and scoop out the central core, leaving a fairly thick shell. Blanch in boiling water for 1 minute, then arrange in a shallow dish. Dice the remaining flesh.
Combine the butter, aubergine flesh, onion and garlic in a large deep dish and MICROWAVE ON HIGH for 4 minutes, stirring occasionally. Add the lamb and MICROWAVE ON HIGH for 7 minutes, breaking up the meat with a fork halfway through cooking. Stir the boiling stock into the meat, with the parsley, rosemary and seasoning. Fill the aubergine halves with the lamb mixture.
Puree the tomatoes and Worcestershire sauce in a blender or press through a sieve. Season and spoon over the aubergines. Cover with cling film and MICROWAVE ON HIGH for 8 minutes, turning the dish once during cooking.
Serves 4

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