Ingredients:
2 medium eggplants
2 tbsp vegetable oil
1 medium onion, sliced
1 tsp ginger, grated
1 tsp chili powder
1 tsp garlic, minced
1/4 tsp turmeric
1 tsp salt
1 tsp ground coriander
1 medium tomato, chopped
1 lb. ground lamb
1 medium green bell pepper, chopped
1 medium orange bell pepper, chopped
2 tbsp cilantro, chopped
Directions:
Preheat oven to 350 degrees. Cut eggplants in half lengthways and scoop out most of the flesh and discard. Place the shells in a lightly greased overproof dish.
In a medium saucepan, heat 1 tbsp oil and fry the onion until golden brown.
Gradually stir in the ginger, garlic, chili powder, turmeric, salt and ground coriander. Add the chopped tomato, lower the heat and stir-fry for about 5 minutes.
Add the ground lamb and continue to stir for 7-10 minutes.
Add the chopped bell peppers and cilantro to the lamb mixture and stir well.
Spoon the lamb mixture into the shells and brush the edges of the shells with the remaining oil. Bake in oven for 20-25 minutes until browned on top.

 

I hope you enjoy this recipe. If you did and are interested in more like it, check out my book “Simply Indian”