Carrying on from a visit to The Persian Room in Pyrmont I walked away thinking about the cuisine and began some light searching for recipes to try at home. One recipe that caught my attention can be found here and in true fashion, I’ve changed the format significantly.
The eggplants I’ve used here are massive and, once stuffed, would honestly feed a small village. Mr K doesn’t eat eggplant so I’ve already had two dinners and one lunch from these babies and there’s enough remaining for two more meals. Perhaps I should have invited some people around for this one!
Make deep cuts along the length of each eggplant, making sure not to cut all of the way through. These cuts need to be kept as pockets to hold the meat filling.
Sprinkle salt into each of the cuts and leave for ½ hour, then rinse under running water and pat dry.
Preheat the oven 190°C.
For the filling, combine the lamb, onion, parsley, baharat, paneer, chilli, rice and salt in a large bowl. Mix with your hands. Take the meat mixture and stuff it into the slits in the eggplant. Place the eggplants in a baking dish where they will fit fairly snuggly.
Combine the tinned tomatoes and stock and pour over the eggplant. Drizzle with the oil and bake for 45 mins to 1 hour, basting occasionally with the tomato liquid.
Serve it hot with your choice of salad, rice or just bread.