Preparation: 20 min.
Cooking: 50 min.
Equipment: frying pan,
earthenware dish
Stuffed Aubergines
Pre-heat the oven to 190°C / 375°F (gas mark 5).
Halve the aubergines lengthways and sprinkle with lemon
juice to stop them browning.
Lay them in a dish and bake for 20 minutes in the oven (or
cover with microwaveable cling film and microwave for 10
minutes). Then, scoop out some of the flesh with a spoon.
Cut the lamb into pieces and put these in the main bowl,
fitted with the main blade, along with the aubergine flesh,
shallots, garlic and parsley.
Use the pulse button to chop everything, then add the
Worcestershire sauce via the feed tube, along with the salt
and pepper. After using the pulse button a few more times,
transfer the mixture to a frying pan in which the oil has been
heated and fry for a few minutes.
Fill each aubergine shell with this stuffing, check the seasoning
and bake in the oven for 30 minutes.
Tip: these aubergines can be served with a tomato coulis.
Ingredients
(serves 4)
• 2 medium aubergines
• 260g (10 oz) shoulder
of lamb
• 2 peeled and halved
shallots
• 1 small garlic clove
• 1 tsp Worcestershire
sauce
• 1 bunch parsley
• 1 lemon
• Salt and pepper
• 1 tbsp olive oil
36
36
MAIN COURSES
Preparation: 20 min.
Cooking: none
Steak tartare
Wash and drain the parsley.
Put it in the bowl fitted with the main blade. Give 5 pulses.
Peel the shallots and onions. Cut into four.
Add them to the bowl. Give 5 pulses.
Cut the meat into pieces. Add chives and capers. Give
some pulses.
The meat should be chopped and not pureed. Serve
immediately. Delicious with home fries.
You can serve it with sauces, Worcestershire, ketchup and
Tabasco
®
.
Ingredients
(serves 3)
• 450g (1 lb) rump steak,
sirloin steak
• 1 shallot
• 2 onions
• 3 tbsp capers
• 1 small bunch chives
• ½ bunch flat-leaved
parsley
• Salt and pepper.
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