RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Stuffed Aubergines [Eggplants] in Apricot Sauce - meat
This is from Evelyn Rose's Sukkot column of last year, October 17, 1997, in the Jewish Chronicle, UK. "The last days of Succot are the perfect time to use vegetables or fruit in imaginative ways — either stuff them with delectable fillings, or encase them in melting pastry. The preparation may be labour-intensive, but the results are well worth the effort." Eggplant in apricot sauce?!? <shrug> Not my taste, but maybe it will appeal to some of you. Ruth STUFFED AUBERGINES IN AN APRICOT SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8. Keeps 3 days under refrigeration. Freeze 3 months. Serve with rice, or with tiny roast potatoes cooked at the same time. Don't rush the cooking — the timing I give is essential for the development of the unique flavour. 4 boat-shaped aubergines/eggplants (8-10 oz./225-300 g each) 3 Tablespoons olive oil For the meat mixture: 1-1/2 lb. (675 g) lean minced beef 1 medium onion 1 egg 1 scant teaspoon salt 15 grinds black pepper 1 thick slice of bread For the sauce: 1 x 250 g (9 oz) pack ready-to-eat dried apricots 4 level Tablespoons demerara or golden granulated sugar 2 Tablespoons lemon juice Preheat the oven to gas no. 3 (325 F, 160 C). Cut each aubergine in half lengthways then scoop out the inside with a spoon, leaving 1/2 inch (1 cm) of flesh next to the skin. Coarsely chop the scooped-out flesh, either on the food processor or with a knife. Heat the oil in a large, lidded frying pan, add the chopped aubergine, stir well, then cover and cook gently until absolutely tender — about 10 minutes. In the food processor (or blender), purée the onion and the bread (both cut in roughly 1-inch/2.5 cm chunks), together with the egg and seasonings. Add to the raw mince in a large bowl and mix with a large fork, together with the cooked aubergine flesh (removed from the pan with a slotted spoon) until well blended. Divide the meat mixture between the aubergine halves, pressing it down firmly. Reheat the oil left in the pan (add an extra spoonful if necessary), then fry the stuffed aubergines, meat side down, until a rich brown. Turn over and fry the second side briefly, then lay side by side in a roasting tin or casserole. Pour 8 fl oz. (225 ml) of hot water into the frying pan and stir well to release any tasty bits on the bottom. Add the dried apricots, then pour this around the aubergines, sprinkle with half the sugar, cover with foil or a lid and bake for 1-1/2 hours. Uncover, baste with the juices, sprinkle with the remaining brown sugar and the lemon juice, then continue to cook slowly for a further 30 minutes, still uncovered, to allow the sauce to thicken to a syrupy consistency. If too dry, add a little more water. Taste and add more sugar or lemon juice if necessary. Evelyn Rose - 17 October 1997 Jewish Chronicle, UK www.jchron.co.uk/jc/jcdat/97/Oct17/cook_1.htm
