Stuffed Aubergines or eggplants is an all time favourite. It is a unique blend of ingredients: Ground beef or lamb, onion, garlic, mushroom, parsley, olive oil and cumin for a distinct flavour.
Today, I would like to share with you my mother in law's Skinny Stuffed Eggplants (Aubergines Farcies). It’s one of her ‘back up clean recipes’ when she wants to peel off some extra weight.
Ingredients: (4 servings)
4 medium aubergines
1 medium onion, chopped
½ cup fresh or canned mushroom, sliced
½ pound extra lean ground beef
1 clove garlic, minced
2 tbsp parsley, chopped
½ red bell pepper, diced
1 to 2 tbsp olive oil
1 tsp ground cumin
Salt & pepper to taste
1 egg white, beaten
Preheat the oven 400 degrees F.
Cut the Aubergines in half lengthwise. Place them in a baking dish, cut up side down, and cook for 15 minutes. When done, carefully remove the pulp leaving ½ inch of the outer shell. Set aside.
Meanwhile, add olive oil to a pan over medium high heat and sauté the onion, mushroom and garlic.
Add ground beef and stir until done. Add the aubergines pulp, bell pepper and stir for 3 to 5 minutes. Season with cumin, salt and pepper to taste.
Add the egg white as a binder for all the cooked ingredients. Cook for 1 more minute or until no liquid n the pan and turn off the heat.
Spoon meat mixture into the aubergine shells. Place them back in the oven dish and bake for 10 minutes. Serve immediatly.