I saw an old post of mine of when I was in Germany and stuffed a beautiful, round Sicilian aubergine that I got at my favorite store, Bohm’s in Stuttgart.  When the aubergine was roasted, it turned a lovely butternut brown. 

That didn’t happen with these megasize, pear shaped aubergine but they were still good.  Because they weren’t Sicilian and I wasn’t using ground beef, I thought I’d flavor the lamb  a la Indian.

The mixture of aubergine pulp, aromatics and spices was awesome.  From here, if you don’t want to go lamb or meat, you could mix in some cooked rice instead and not suffer from it  🙂

The Indian red chili powder is hot!  I used a teaspoon and a half.  Cut it back 1/2 teaspoon if you are scared 😀

Lamb Stuffed Aubergine

2 large aubergine

2 tbsp ghee

1 onion, chopped

4-5 garlic cloves, chopped

1 inch fresh ginger, chopped

1 green bell pepper, diced

1 tsp cinnamon

1/4 tsp cloves

1 1/2 tsp Indian red chili powder

1 tsp coriander powder

1 tsp garam masala

1 1/2 lb ground lamb

1 large can diced tomatoes

1 small can cannellini beans, drained and rinsed

Cut the aubergine in half and hollow them out into boat shapes, leaving a rim.  Coarsely chop the pulp and reserve.

Saute the onion, garlic, ginger and bell pepper in the ghee until every thing is soft.  Stir in the reserved aubergine pulp, cinnamon, cloves, chili powder, coriander powder and garam masala and cook for about 4 minutes.  Remove from the skillet and reserve.

Wipe out the skillet with a paper towel and add the lamb, cooking until all pink is gone.  Drain and discard the lamb fat.

Stir the reserved pulp mixture, the tomatoes and cannellini beans into the skillet with the lamb.  Bring to a boil and simmer, stirring for 5 minutes, then fill the aubergines shells with the mixture.

Place the filled shells in a baking pan, cover with aluminum foil and roast at 350 F for 40 minutes.  Remove the aluminum foil, brush the aubergine shell rims with olive oil, turn the oven up to 400 F and continue to roast for 20 minutes.