LIFESTYLE NEWS - In SA we call them brinjals; in British English they’re referred to as aubergines; in North America and Australia they’re called eggplants; the Italians call them melanzana; and the Greeks melitzána.
Whatever you call them, here’s a delicious Greek inspired way of eating them:
INGREDIENTS
- 4 large brinjals
- 2 onions, chopped
- 4 cloves of garlic, crushed
- 2 tomatoes, seeded and diced
- 2 potatoes, parboiled and cubed
- 500g lean beef mince
- Olive oil
- 1 Tbsp ground cinnamon
- 1 Tbsp dried oregano
- Salt and black pepper to taste
- A handful of currants
- Chopped fresh parsley for garnishing
- Parmesan cheese for garnishing
METHOD
Preheat oven to 200°C.
Cut brinjals in half and with a spoon, scoop out enough flesh to make space for the mince. Set the shells aside on a lined baking sheet and chop the scooped-out brinjal.
Heat a splash of olive oil over medium-high heat in a large pan. Add the garlic and onions and sauté for 5 minutes. Add the minced meat and crumble with a fork while browning the meat. Add the diced potato and brinjal and cook for a few minutes longer. Add the cinnamon, oregano, salt and pepper. Simmer for 5 to 10 minutes.
Fold the diced tomatoes and currants into the meat and spoon the mixture into the hollowed brinjal shells to form a little dome in each one.
Bake the stuffed brinjals for approximately 20-30 minutes.
Sprinkle with chopped parsley and freshly grated Parmesan cheese.
