INGREDIENTS

INSTRUCTIONS

FILLING
Slice the stems off the aubergines. Take 4 strips of peel off each
one from top to tail, so that it is striped with purple skin and
white flesh. Place in a basin, sprinkle over 1 generous tablespoon of
salt, cover with water and leave for an hour to soak, turning
occasionally.
Drain the aubergines and dry. Heat a 2.5cm depth of sunflower oil in a
frying pan large enough to take all the aubergines (or, if necessary,
cook in 2 batches). Fry the aubergines, turning until browned on all
sides and tender (this should take about 15-20 minutes). Drain on
kitchen paper. Place in an oiled ovenproof dish and cut a deep slit
in each one along its length, without cutting through the ends.
Gently ease open to form a pocket for the filling.
Make the filling while the aubergines are soaking. Fry the onion in
the butter until tender without browning. Add the lamb, chilli and
some pepper and fry, stirring occasionally for 10 minutes. Add the
diced tomato, tomato puree and sugar and cook for a further 5
minutes. Pour in 150ml water, season with salt and simmer, covered,
for about 1 hour, until the meat is very tender.
Preheat the oven to 200C/400F/gas6. Fill the aubergines with the meat
and pour over any juice that remains in the pan. Place a slice of
tomato and a green chilli (or wide strip of green pepper) on top of
each one. Bake in the oven for 20 minutes. Serve or hot warm.
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