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What You Need:
(To Serve: 4 - 6)
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3 pound of long aubergines, as small in size as possible
¼ cup pine kernels
Salt and pepper
2 cups good tender meat, off leg of lamb if possible
Cooking fat
Tomatoes
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Translate this recipe:
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| How To Cook: |
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1. Prepare aubergines by peeling off the green round the stem, leaving the stem on. Fry one by one in fat.
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2. Mince meat finely, turn it in some fat over the fire until half done. Season with salt and pepper to taste. Put in pine kernels and keep turning together on slow fire until kernels redden slightly.
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3. Place aubergines side by side on a flat baking dish, cut through each one from top to bottom, and fill with meat as full as it can hold, pressing in the meat a little. Add salt and pepper to taste.
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4. Make tomato sauce with strained tomato juice, using as many as required to give a thick or thin sauce, according to taste. Season with salt and pour on to aubergines.
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5. Bake for 1 hour in moderate oven 350°F. Pour on more sauce and serve in dish, to avoid breaking up the soft aubergines. Serve with rice.
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