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Stuffed Aubergines - May 2010 015

Wash and cut two aubergines length-wise and place in oven-proof dish face down and sprinkle with a little olive oil, and cooked in oven for twenty minutes. Meanwhile dice one medium onion and cook in saucepan with two cloves of garlic until nice and soft and transparent add some mince beef as much as the size of the aubergines will allow. Fry off and then add some tomato concentrate a generous tablespoon will do it, a good amount of basil, a desert spoon of cumin, a little salt and a generous amount of black pepper.  Now you can at this point add some cooked rice or as I do on occasions, some cooked pasta to the meat mixture. Check your cooked Aubergines in the oven and when a fork will pierce easily, bring from the oven and scoop out the insides carefully as not to damage the skins including the little seeds as well, they are very good for you. Add this pulp to the meat mixture and blend well together, then transfer the mixture back into the skins. Top with the Cheese of choice I like strong cheddar or Lincolnshire’s Poachers cheese or of course Parmesan. Place back in the oven for 5 minutes and serve with love.