STUFFED AUBERGINE
Time: 45mins
Serves: 2
INGREDIENTS
25g sun dried tomatoes, drained weight
25g chargrilled peppers, drained
25g fresh mushrooms
25g artichokes, drained weight
80g uncooked rice
1 white onion
2 garlic cloves
2tsp caper berries
Small handful of dried widl mushrooms
200ml chicken stock or vegetable
½ tsp cinnamon
½ tsp cumin
½ tsp salt
½ tsp pepper
3 cloves
3 cardamon seeds
3 bay leaves
½ tsp turmeric
Method
Preheat oven to 180c. Cut aubergine in half length ways, scop out the insides. Place the aubgerine shells in to a bowl and sprinkle with slat and leave aside. Peel and slice onion and garlic, finely place a gulg of oli into frying pan and medium to low heat gentley fry for 5 minutes. Whilst frying roughly chopp and the inside of the aubergine and the arhichoke pepper and tomato. Add to frying pan and mix. Soak handful of dried mushrooms in boiling water and rinse the capers under cold water. Roughly chop fresh mushrooms, and capers and add to pan. Drain the dried mushrooms, keeping the liquor and roughly chop and add to mix. Add vegetable seasoning and give a very good mix. Add into the mushroom liquor. Mix thoroughly and turn down to a very low heat.
Pilau rice, Wash rice thoroughly under cold water to remove starch Put stock in a small saucepan and add seasoning for rice and bring to a gentle simmer. Drain rice and place in a shallow baking dish, pour the stock mixtures. Wrap in foil and put in the oven for 20 minutes until liquor has all been absorbed.
Assemble. Rinse the aubergine shells under cold water and pat dry. Place on a baking tray and stuff with equal amounts of cooked rice and spoon the vegetable mixture on top of the rice. Gentle cover with foil and place in the oven for 20minutes. Serve hot with a mint yoghurt and a garnish of fresh mint or coriander.
