Aubergine Boats Stuffed with Vegetables

MAIN COURSE
A recipe from our student years when we lived in Rhodesia. It has a lovely aroma and is colourful for a Christmas meal.
Ingredients
4 aubergines
2 Tblsp olive oil
1 onion, chopped
2 cloves garlic, peeled and crushed
4 ozs 125g peas
2 carrots, peeled and diced
4 tomatoes, diced
1 tsp ground paprika
1 ozs 25g root ginger, chopped
salt and pepper
To Garnish
1 lettuce
bunch of fresh mint
Method
Fresh root ginger should snap in two with a clean break. An old root will have coarse hairs projecting from the snapped edges.
Cut off the aubergine stalks. Place the aubergines in a large saucepan of boiling water and cook for 10 minutes until half cooked. Remove from the water and allow to cool.
Heat the oil in a frying pan and fry the onion and garlic for 3 minutes until soft. Stir in the carrots and peas and cook for 5 minutes.
Cut the aubergines in half lengthways and scoop out the flesh leaving a 1/2 inch 2 centimeter border.
Add the tomatoes and chopped aubergine flesh to the frying pan and cook for 3 minutes. Stir in the paprika and ginger and cook for 3 minutes.
Place the aubergine halves in a shallow oven proof dish. Season the cases and spoon in the vegetable filling.
Cook in a pre-heated oven at 180F, 350C, Gas Mark 4 for 15 minutes until hot and brown.
Serve garnished with chopped mint on a bed of lettuce and mint.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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