Stuffed Aubergines, Mother-in-Law’s Recipe

Name: Stuffed Aubergines, Mother-in-Law’s Recipe
Yield: This will feed 4 as a generous supper.
Cuisine: Iran
Ingredients: 500 g minced lamb; 1 teaspoon ground turmeric; 1 teaspoon dried savory or mint; 1 tablespoon Persepolis patent tomato sauce (or just use two of purée); 2 cloves garlic; 1 can tomatoes/concasse; olive oil, salt and pepper; 2 teaspoons dried marjoram or oregano; 1 medium onion; 1 teaspoon ground cinnamon; 1 large onion, chopped; 2–3 cloves garlic; 350 ml (or thereabouts) chicken or vegetable stock; 150 g pudding rice (or other rice of your choice); the chopped middle bits of the aubergine; 1 tablespoon tomato purée; 2 tablespoons tomato purée; salt and pepper; 100 g split peas; 4 large aubergines

Preparation info

This will feed
4
as a generous supper.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

As a concession to inveterate meat-eaters, we’ll be totally authentic and use some meat in this recipe. The pairing of minced lamb and aubergine is particularly good – aubergine is the blotting paper of the vegetable world, and so readily absorbs the subtle juices of the lightly spiced lamb.

Ingredients

For the Aubergines

4 large aubergines
salt and pepper
100 g split peas
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Asia
Iran
Supper

Method

Wash, top and tail the aubergines. If they are truly massive, slice them in half across the aubergine equivalent of their waists – you are aiming to have 4–8 rounds, each 5–6 cm high. With a small, pointy knife, scoop or cut out the inside of the aubergines, although you should leave at least