Aubergines in a minced beef and tomato sauce
Ingredients
- 4 x aubergines
- Olive oil for browning
- 1 large onion, chopped
- 200 gr. (7 oz.) minced beef
- 4 cloves garlic, crushed
- 1 green chilli pepper, finely
- chopped
- 1 birdseye chilli pepper, finely chopped
- 2 beefy tomatoes, skinned and chopped
- 1 flat tbsp. tomato purée
- 2 tsp. vegetable stock powder
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- Good handful chopped flat leaf
- parsley
- Water to almost cover
- Preheat oven to 220°C
Method
Peel the aubergines and slice into 4 lengthways, then cut each piece into large-sized cubes (they will get smaller when cooked in the oven). Place them in a large bowl and pour over enough olive oil to coat well. Give a good stir round. Tip the aubergines into a large baking tin and bake in the oven (turning over once) until softened and nicely browned. Leave to one side.
Whilst the aubergines are in the oven, prepare the meat sauce. Heat a couple of tablespoons of olive oil in a pan and fry the onions gently until softened. Turn up the heat and add the minced beef, stirring until the mince is free of lumps, adding a little water and squashing down with a fork if necessary.
When the meat is browned, stir in the crushed garlic and chilli peppers. Add the chopped tomatoes, tomato purée and the vegetable stock powder, paprika, salt and freshly ground black pepper. Simmer for a minute or two.
Place the aubergines in a casserole dish and sprinkle over the chopped parsley. Gently stir in the meat sauce and add enough water to not quite cover.
Place in oven 180°C for 15/20 minutes.
Serve with plenty of bread and yoghurt.