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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