Stuffed Aubergines, by an indecisive cook.

I am an indecisive cook, starting one way and darting off in another direction half way through. This is probably due to a lack of planning and skill on my part, but I prefer to think of it as an organic and flexible approach that promotes creativity. I had originally intended to make a vegetarian Middle Eastern inspired aubergine dish, but whilst making the sauce I realised that this was in urgent need of some meat. A quick addition of minced beef was hastily thrown in (lamb would have been better), and what would have been a rather sloppy and disappointing meal actually turned out rather well.

Ingredients

4 aubergines
Olive oil
2 red onions, chopped
2 fat cloves of garlic, sliced
2 hot red chillies, chopped
2 anchovy fillets, chopped
1/2 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1 can plum tomatoes

water

minced beef (or lamb)

chicken stock

goats cheese (or feta)

Lightly brush a baking tray and 4 aubergines with some oil. Prick (to avoid messy explosions) and roast until yielding, about 1 hour at 180.

Fry 2 red onions sprinkled with salt, after 10 mins (ish) add 2 red chillies and sliced garlic

 then add the anchovies (you won't be able to taste them but the flavour of the sauce is vastly improved by their inclusion).

In a separate dry pan toast the cumin seeds and coriander, then grind.

Add the spices to the onion mix.

 

When the aubergines are ready, peel pack the top layer of skin and discard, then carefully scoop out the flesh (trying not to pierce the skin)

The flesh will look alarmingly like squid innards, ignore this and add to the pan with onions and spices (chopping a bit if necessary).

Cook for a few minutes, then add 1 can of chopped plum tomatoes, fill the can  with water and chicken stock and add to the mix (plus another 1/2 can of water and stock) with some black pepper. Bring to boil then simmer. Check seasoning.

It was at this point I realised that a meaty texture was required, and fried off some minced beef and added to the pan. Check seasoning.

 When suitably reduced, fill the aubergines and bake in the oven for 10 minutes or so, with some goats cheese (or preferably feta) crumbled on top.

Serve with rice and yogurt, and a watercress salad.

Afterthought: Sprinkle aubergines with parsley before serving.