Coming home on a
raining day to be greeted to the aroma of this dish was amazing. I didn’t have
red wine so I added extra chicken stock with a tablespoon of balsamic vinegar.
Ingredients
2 large eggplants
1 onion, finely
chopped
2 garlic cloves,
chopped
350g minced lamb
60g tomato paste
185ml red wine
400g tinned
chopped tomatoes
250ml chicken
stock
2 bays leaves
1 cinnamon stick
1 tablespoon
dried oregano
Greek-style
yogurt, to serve
Halve eggplants
lengthways. Use a sharp knife to cut a deep circle around the flesh, about 1 cm
in from the edge. Use a large spoon to scoop out the eggplant flesh, then
roughly cop the flesh.
Place eggplant
flesh in the bowl along with onion, garlic, lamb, and tomato paste. Season with
salt and freshly black ground pepper. Mix well to combine.
Stuff mixture
into the hole in the eggplants, reserving any left over stuffing, and place the
filled eggplants in the slow cooker. Pour over the wine, tomatoes, and stock
and add the bay leaves, cinnamon stick, oregano and any remaining eggplant
stuffing. Cook on low for 6 hours, or until the eggplants are tender.
Remove eggplants
to a serving platter. Season t taste with salt and freshly ground pepper. Serve
topped with a dollop of yoghurt and Greek salad.
Source: “Slow
Cookers - more than 100 easy recipes”
