Weekend recipe: Greek stuffed brinjal
This recipe reminds of Halcyon days on the island Paros and has been adapted from a recipe for traditional moussaka.
INGREDIENTS
4 medium brinjals
2 onions, chopped
2 tomatoes, seeded and diced
2 potatoes, parboiled and cubed
500g lean beef mince
1 Tbsp ground cinnamon
1 Tbsp dried oregano
4 cloves of garlic, crushed
salt and pepper to taste
olive oil
parmesan cheese, for garnish
METHOD
Preheat oven to 200°C
Cut brinjals in half and with a spoon, scoop out the flesh. Set the shells aside on a lined baking sheet.
Heat a splash of olive oil over medium-high heat in a large pan. Add the garlic and onions and sauté for 5 minutes. Add the minced meat and crumble with a fork while browning the meat. Add the diced potato and brinjal and cook for a few minutes longer. Add the cinnamon, oregano, salt and pepper. Simmer for 5-10 minutes.
Fold the diced tomatoes into the meat and spoon the mixture into the hollowed brinjal shells to form a little dome in each one.
Bake the stuffed brinjals for approximately 20-30 minutes.
Sprinkle with some freshly grated parmesan cheese.
