This stuffed brinjal dish will help you forget about the freezing cold


4 large brinjals

2 onions, chopped

4 cloves of garlic, crushed

2 tomatoes, seeded and diced

2 potatoes, parboiled and cubed

500g lean beef mince

olive oil

1 Tbsp ground cinnamon

1 Tbsp dried oregano

salt and black pepper to taste

a hand full of currents

chopped fresh parsley for garnishing

Parmesan cheese for garnishing


Preheat oven to 200°C

Cut brinjals in half and with a spoon, scoop out the enough flesh to make space for the mince. Set the shells aside on a lined baking sheet and chop the scooped-out brinjal.

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 to 10 minutes.

Fold the diced tomatoes and currents 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 chopped parsley and freshly grated Parmesan cheese.

Source: Capricorn Review