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
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