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.
