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Argentinian grilled eggplant with Pork and Veal mince

Ingredients

  • Allspice and Chilli are very much part of Argentinian Cuisine. This recipe has been created so that you may add your preferred Chilli or Cayenne Pepper of your choice

  • 2 x Medium eggplants

  • 1 x Red capsicum - finely diced

  • Olive oil

  • 500g Pork and Veal mince. Beef mince would also work well

  • 1 x Cup chicken stock

  • 1 x Teaspoon ground Cumin

  • 1 x Teaspoon ground Oregano

  • 2 x Teaspoons sweet Paprika

  • 2 x Teaspoon Allspice ground

  • Salt and pepper to taste

  • 1 x Cup mozzarella cheese.

  • 1 x Medium brown onion

  • 3 x Tablespoons of tomato paste

Preparation

Cut eggplants length wise ( leave portion of stem for presentation )

Score the inside of the eggplant about 2cm from the edge then "cross cut" and remove the filling with a teaspoon. Add a teaspoon of sea salt to the eggplant filling, mix and set aside.

Coat the inside and outside of the eggplant with olive oil then place in the oven at 180c for 45 minutes to soften and crisp the outside skin.

For the Pork and Veal mince, fry onions and garlic until soft,(take care not to burn the garlic) add chicken stock and spices then add the mince, tomato paste, diced capsicum and the eggplant filling that had been set aside. Stir well then cook until nicely done but not overcooked.

Now fill the eggplant with the cooked Pork and Veal mince and cover with the Mozzarella cheese.

Place in a hot oven - 160 degrees for 15 minutes and serve when the cheese is nicely brown

Comments: Serving suggestion: Unsweetened Greek style yoghurt.