Aubergines PiroguesOctober 17th, 2013 by r.daswani
Pirogues are small canoes used in the Bayou in Louisiana and in Mauritius in the lagoon by local fisherman.
Serves – 42 large aubergines
250g minced beef
1 green bell pepper, cored, seeded and chopped
1 finely chopped onion
1 tbsp crushed garlic
½ tsp cinnamon powder
2 tsp cumin powder
½ tsp chilli powder
4 tomatoes, chopped
1 tbsp tomato purée
200ml beef stock
½ cup bread crumbs
1 cup shredded cheddar cheese
2 tbsp olive oil
Cut aubergines in half lengthwise, scoop out the flesh, leaving 1 cm border as shell.
Cook aubergines in boiling salted water for 5 minutes, drain.
Meanwhile chop aubergines flesh coarsely. Heat oil in a large non-stick frying pan, and sauté chopped aubergines for 7 minutes, until browned and softened. Scoop out from the pan
In the same pan cook beef for 6 minutes. Add onions and garlic and cook few minutes until onions are soft.
Stir in spices, cook for 2 minutes; add tomatoes, tomato puree, bread crumbs and stock, stir and simmer 10 minutes until thickened.
Arrange aubergines shells on a baking dish; fill with meat mix, sprinkle with cheese and bake in a hot oven at 200oC for 15 minutes, until golden and bubbly.
Garnish with parsley and serve hot with a crisp green salad.