A Simple Way to Cook a Stuffed Aubergine Filled With Meat

Stuffed Aubergine filled with meat and pine nuts and served on a bed of thin bread (ragayig) and yoghurt.

Ingredients used for Stuffed Aubergine (Serves six people )

12-14 small aubergines, ¾ kilo of lamb or beef (minced), 1 large onion (finely chopped), 2 tablespoons of parsley (finely chopped), 2 tablespoons of pine nuts, 1 teaspoon of mixed spices (ground), 70 grams of tomato purée, 2 cups of yoghurt 2 cloves of garlic (crushed), 2-4 loaves (depending on size) of thin bread (ragayig), butter, salt and black pepper

Preparation Method for Stuffed Aubergine:

For the preparation of Stuffed Aubergine, Wash and dry the aubergines, and cut off the stalks. Core the aubergines with a long thin corer until you are left with thin (½ cm thick) shells, and immerse the shells in cold water. Heat about 50 gm of butter, add the minced meat, and brown for 10 minutes stirring all the time, then add the onion and continue browning for a further 5 minutes, add the parsley, pine nuts, salt and pepper to taste, and the mixed spices, brown for about 10 minutes while stirring, then remove from the heat, thoroughly rinse out the cored aubergines, drain all water from them, and fill them with equal amounts of the meat mixture, then place the aubergines in a pan with the open ends upward dilute the tomato purée in 2 cups of water, add a dab of butter, salt and pepper, and pour into the pan with aubergines - see that the level of liquid reaches only about half the height of the aubergines.

Bring quickly to the boil and allow to simmer for about 40 minutes (add boiling water if necessary, so that the pan does not dry up), and remove from the heat when cooked. Pile the ragayig (thin loaves) one on top of the other on a large serving platter. Add the crushed garlic to the yoghurt, mix, and pour evenly over the ragayig, then, Place the cooked aubergines on top of the yoghurt and bread. Stuffed Aubergine is now ready to eat.

Serving Tips for Stuffed Aubergine:

Serve it hot immediately.
While serving Stuffed Aubergine, serve the cooking sauce separately on the side.

The Author "Tom Schavo" is an expert Cooking adviser who and runs a site on Cooking tips:

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Best Crab Stuffed Mushrooms

Who doesn't love stuffed mushrooms? Not too long ago I decided I wanted to try manufacture them at home and looked at dozens of recipes. I couldn't find a method that I easily plan sounded right but I was able to take some basic guidelines from them to come up with this recipe. After manufacture them I was very happy with the method but I was even happier after my daughter proclaimed that they tasted just like the ones a famous bistro serves!

Makes 24

Bread Pan

24 Mushrooms (button Type)
2 Tbs green onions chopped
3 Garlic cloves finely chopped or ran straight through a press
2 cans of crab meat 12 ozs
3/4 lb Monterey Jack Cheese shredded
Juice from half a lemon
2 Tbs Dill
1 Egg slightly beaten
1/2 cup of soft bread crumbs
2 Tbs butter
1/2 cup of white wine
A Pinch of Sea Salt

Preheat oven to 375

Wash mushrooms and take off stems, save for later. In a heavy saucepan melt 2 Tbs of butter. When butter is melted and hot, saute the onions and garlic. Add in 1/4 cup of white wine. When wine is bubbly add in the mushroom stems and cook until soft.

Add bread crumbs, salt, 1/2 lb of the cheese, chopped dill, egg, crab meat and lemon juice to the pan and heat through. When heated through, take off combination from the pan to a bowl but leave the juices in the pan. Add the remaining wine to the pan and heat through.

Take the juices from the pan and pour into a casserole dish. Fill each mushroom cap with a spoonful of the combination and place in casserole dish. When all the caps are filled sprinkle the remaining cheese over the top and bake in oven for about 20 minutes or until filling is hot and bubbly.

Best Crab Stuffed Mushrooms

anolon advanced bronze 12 inch covered all clad copper core 12 inch chefs pan

Knotty Garlic Bread Stuffed or Knot

KNOTTY GARLIC BREAD STUFFED OR KNOT

Ingredients for dough:

Bread Pan

3-cups Bread flour or wheat flour

1½-teaspoons Dry yeast

1-cup Water

1-teaspoon Salt

¼-teaspoon Sugar

2-tablespoons Olive oil

Ingredients for garlic oil:

6-cloves Garlic, peeled and minced

1-teaspoon Salt

½-teaspoon Pepper

½-cup Olive oil

Ingredients for sautéed black olive filling:

1-cup Black olives, finely chopped

1-tablespoon Olive oil

½-teaspoon Salt

¼-teaspoon Pepper

1-clove Garlic, peeled and minced

1-cup (4-ounces) Mozzarella cheese, shredded

Instructions:

Before making dough have all ingredients at room temperature. Prepare dough. Add ingredients in order as per your bread machine. Select manual dough setting on your bread machine. Once the manual dough setting has finish it's cycle, punch down the dough and let dough rest for five minutes.

While your bread machine is making the dough, prepare the garlic oil. Combine all the ingredients for the garlic oil in a small saucepan. Heat over low heat just until garlic begins to color; remove and set aside to cool.

Prepare olive stuffing. Drain olives and chop; heat olive over medium heat in a small skillet. Add garlic and sauté about a minute. Add olives and sauté about two minutes, stirring continuously; season with salt and pepper. Set aside and let cool to room temperature. Add mozzarella, and stir to combine.

Spray a large baking pan with cooking spray with flour and heat over to 425°.

Dust work area with flour. Shape dough into a 12-inch long tube. Cut each tube into 1-inch pieces. Roll each piece of dough into an 8-inch rope, ½-inch around. Tie loosely in knot, leaving two short ends. Place on the sprayed baking pan, cover and let rise for one hour, or until doubled in size. Place pan in next to bottom rack of oven and bake about 30 minutes or until rolls are golden brown; after baking place on rack to cool for five to ten minutes.

Dip rolls in the garlic oil and let cool a few minutes before serving if serving without black olive stuffing.

If serving with black olive stuffing, dip rolls in the garlic oil and let cool first then slice garlic knots almost in half, leaving one side attached. Fill with sautéed black olives and mozzarella mixture. Place on baking sheet and bake at 375° for about 4 minutes or until the cheese is melted. Serve immediately.

Makes 12 knotty garlic knots

You can find this at Cristie's Cookin and much more. Be sure to submit your favorite recipe to win a free "Gotcha Covered" apron. Check out Cristie's unique spices.

Knotty Garlic Bread Stuffed or Knot

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

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