STUFFED AUBERGINES..:)

My memory of having aubergine or bringle was not so nice really. Every time I ate aubergine it started to itch on my tongue and sometimes all over the body. Yeah I know it was quite nasty but mum ma never made just aubergines on its own thankfully other than the Hyderabad's dish. Any way after i got married and came to UK it sort of changed. I invented a dish inspired by the Arabian dish called dolma. Dolma basically means stuffed vegetables but the most popular there is a marrow or torai as we call it back home. when I made it the first time every one including me ate it in one go. Its quite hard to find dishes made with aubergines that taste that good. Its been almost 6 years I've been making this and enjoy making it because its simple and easy to make has very little oils and tastes great with both rice or bread(chapati,pitta). Kids love to join in and help they never let a chance go by to help me out with anything. This helps them to learn new skills and me I learn how to be patient. There is one more thing that I've learnt from my kids over the last 5 years kids will be messy and and will not be perfect,so please if you're looking for you kids to help ignore all the mess and enjoy them and the dish you're making....

INGREDIENTS:-

• 3 tsp Salt


• 1tsp Black pepper


• Pinch or turmeric


• 1/2 tsp chilli powder more if you like it hot


• 600g Tomatoes (just about a can and half)


• 1 Aubergines


• 1/4 kg Mince meat


• 6 Tbsp Olive Oil ( I use it you can use any vegetable)


• 2 tsp ginger and garlic paste


• 2-3 tsp ground zeera


• 1/2 pack mozzarella (optional)

METHOD :-

• Pre- heat oven to 220 deg


• Use a non sticking baking dish.


• Cut the aubergine in to vertical half, with the stem on.


• With the help of a round scoop or a table spoon, scoop out the center of the aubergine.


• Scoop out as closely to the skin as possible making it look like a small oval bowl.


• Then in a small bowl 3 Tbsp spoons oil and 1 1/2 tsp salt mix well.


• With the help of a baking brush brush it all over the aubergine bowls you have made. cover it well this will prevent it from going black/brown. and add to the taste.leave aside in the baking dish.


• Now cut the aubergine pulp ( center ) that you scooped out earlier into very very small cubes as small as you were cutting onions for the omelet.


• Add 3 tbsp oil to a pan let it warm up a bit and than add ginger garlic paste.


• Now add mince meat,aubergines(cut in small pieces), rest of the salt,turmeric,chilli powder,black pepper powder,zeera powder.


• Stir well till it turns brown than add tomatoes. cook it well till it starts to show some oil.


• Fill in the aubergines with the mince meat prepared.


• Place them in the oven.


• Bake for 35 Min's or until when you press the stem it mashes up between you fingers. or if that is difficult try a piercing with a tooth pick in the skin.


• Sprinkle some cheese on top and and bake for another 5min or till it golden brown. This last step is optional.
  

This is one of my favourites as well. I can eat this as often as possible.i love to make it because its easy to make and takes only about 45 Min's to get ready, usually i serve it with bread, but its tastes even better with white boiled rice. its great party food as well as just made on a day you want to lazy and don't feeling spending too much time in the kitchen. I hope you will enjoy making it as much as i do ....enjoy...:~)