1 large Eggplants
1 Medium Onion - finely chopped
250 Grams Chicken Mince
1 Tablespoon Tomato paste
1/2 Teaspoon Baharat Masala - Homemade
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Tablespoons Coriander Leaves - finely chopped
Salt to taste
Oil as required
1 Tomato - de seeded and cut in strips
1 Green Capsicum - cut in strips
Cut the eggplants length ways and make diamond cuts lightly (do not go too deep) as shown in the pic.
Brush it oil and rub a pinch of salt.
Pour a two tablespoons of oil into a frying pan to coat bottom generously. Heat over medium heat and fry eggplants, cut side down, for 8 to 10 minutes (ensuring they don’t blacken). Turn and fry the skin side another 5 to 6 minutes. Drain on paper towels and keep aside to cool lightly.
In a another pan heat two tablespoons oil and fry onions until they are translucent. Add mince and cook, stirring till it turns pink to white. Add tomatoes paste, turmeric, chilly powder, Baharat masala and salt to taste. Stir and let the chicken mince cook till done and all the moisture is evaporated. Add the coriander leaves and mix well. Keep aside to cool
Now preheat oven to 180 degrees C.
Oil an ovenproof dish.
Use the back of a spoon to press the eggplant flesh in order to create a cavity in the center of each half.
Fill the eggplant halves with an equal amount of the chicken mixture, piling it up so all the stuffing is used and patting it down gently.
Garnish each eggplant with tomato and the capsicum strips. Arrange eggplant halves in the ovenproof dish. Sprinkle a little cold water over each eggplant half.
Bake in preheated oven for 15 to 20 minutes or until the eggplant is slightly blackened around the edges and the mince has browned. Serve at once.
Homemade Baharat Masala recipe to be posted soon.
Labels : Eggplant, Baked, Chicken, Iraqi, Continental Cuisine, Middle Eastern, Mena Cooking Club