Weekend recipe: Greek stuffed brinjal

INGREDIENTS

4 medium brinjals

2 onions, chopped

2 tomatoes, seeded and diced

2 potatoes, parboiled and cubed

500g lean beef mince

1 Tbsp ground cinnamon

1 Tbsp dried oregano

4 cloves of garlic, crushed

salt and pepper to taste

olive oil

parmesan cheese, for garnish

METHOD

Preheat oven to 200°C

Cut brinjals in half and with a spoon, scoop out the flesh. Set the shells aside on a lined baking sheet.

Heat a splash of olive oil over medium-high heat in a large pan. Add the garlic and onions and sauté for 5 minutes. Add the minced meat and crumble with a fork while browning the meat. Add the diced potato and brinjal and cook for a few minutes longer. Add the cinnamon, oregano, salt and pepper. Simmer for 5-10 minutes.

Fold the diced tomatoes into the meat and spoon the mixture into the hollowed brinjal shells to form a little dome in each one.

Bake the stuffed brinjals for approximately 20-30 minutes.

Sprinkle with some freshly grated parmesan cheese.