Stuffed (little shoes) aubergines/eggplant

  • 2 medium onions, finely chopped
  • 1 egg, slightly beaten
  • 1 lb. minced meat
  • 1/2 cup grated cheese 
  • 1/4 cup butter
  • 2 tspns dry breadcrumbs
  • 2 medium tomatoes, chopped
  • 2 1/4 lbx aubergine (about 12)
  • 2 tspns salt
  • 1 cup bechamel sauce
  • 1/2 tspns pepper
  • 1 egg, beaten
  • chopped parsley
  • 1 1/2 cups tomato sauce
Preparation Method: 

Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture. Prepare andpour about a tablespoon of bechamel sauce on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.

Chef's Name: 
Fatema E Quilonwala