| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Aubergines |
| 400 |
g |
Lamb. |
| 200 |
g |
Minced beef. |
| 2 |
|
Eggs |
| 2 |
|
Garlic cloves. |
| 2 |
|
Onions |
| 1 |
ts |
Tomato puree. |
| 2 |
tb |
Olive oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel the garlic cloves and onion. Wash and wipe dry the aubergines and
cut them in half lengthways. Using a teaspoon, scoop out the centre
carefully. Keep the flesh for the stuffing.
2 Mince the lamb, garlic, onion and aubergine flesh. Put in a large bowl
and add the minced beef. Season and mix together well.
3 Beat the eggs and pour into the bowl containing the ingredients for the
stuffing, add the tomato puree. Mix together well.
4 Preheat the oven (gas mark 6 / 400F / 200C). Fill the aubergines with the
stuffing and arrange them in a greased ovenproof dish. Bake for 30 minutes.
The aubergine, originally found in India, was grown in Italy in the 15th
century and in the South of France in the 17th century.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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