recipes
Lamb and mushroom ragu stuffed aubergines
Serves: 2
2017-03-30
Ingredients
- 2 aubergines
- 1 small onion
- 1 tbsp olive oil (Borges)
- 100g oyster mushrooms
- 100g asparagus
- 200g minced lamb (The Meats)
- 1 small cup red wine
- Salt and pepper
- Pinch of cayenne pepper
- 1 tsp oregano
- 1 jar mushroom ragu (Star)
- 1 egg, beaten
- 60g crumbled feta cheese (Mevgal)
- 50g grated Parmesan cheese
- 2 tbsp breadcrumbs
Method
Wash and cut the tip of the eggplant and slit length wise, cut incisions in the flesh and bake in a hot oven (175°c) until soft. Chop and fry the onion on slow fire with a drop of olive oil then add in the lamb mince and cook for a few minutes to brown. Meanwhile slice the mushrooms and cook together with the mince for 2 minutes. Chop and stir in the asparagus, season with salt, pepper, oregano and cayenne pepper. Pour in the wine and evaporate and cook for 1 minute. Finally, stir in the mushroom ragu, crumbled feta cheese and beaten egg. Fill the eggplants with the mixture, sprinkle with the grated Parmesan and breadcrumbs and bake until golden.
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