Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum

Print Stuffed Eggplant & Capsicum Ingredients 6 - 7 whole red capsicums 2 large eggplants 2 tablespoons olive oil 1 brown onion 3 garlic cloves 1 large carrot 300g beef mince 1 cup basmati rice 2 tablespoons tomato paste 400g can diced tomatoes 2 cups beef stock 1/4 teaspoon black pepper 1/4 teaspoon baharat 1 1/2 teaspoons salt 100g fetta Instructions Preheat oven to 200°C. Cut the eggplants in half lengthways. Using a sharp knife, cut out flesh leaving about a 1 cm border. Dice the eggplant flesh into 1cm cubes. Cut tops off capsicum and remove seed. Wash rice. To make stuffing: Heat oil in a large saucepan & add onion, garlic, eggplant and carrot. Cook for about 5 minutes until onion and eggplant has softened. Add mince. Cook until browned. Add tomatoes, stock, salt, pepper, baharat, paste and rice. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Place eggplant and capsicum on an oven tray that's lined with baking paper. Spoon stuffing into eggplant and prepared whole capsicums. Top with the crumbed feta. Bake for 30 minutes or until heated through. 4.14 http://thelebaneseplate.com/stuffed-eggplant-capsicum/ Recipe & Images © The Lebanese Plate...
Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad 5 – 6 lamb shanks 2 tablespoons olive oil 1 brown onion, finely chopped 2 cinnamon sticks 6 whole cloves 10 allspice berries 1 cup beef stock 1 400g can diced tomatoes Salt & Pepper Couscous Salad 250g pearl couscous 2 tablespoons olive oil 2 cups chicken stock 1 brown onion, finely chopped 1 green capsicum, chopped into 1cm cubes 1 cup baby spinach leaves 1/4 cup pomegranate seeds 1/2 cup parsley leave, chopped finely 1/3 cup mint leaves, chopped finely Method Trim most of the fat off the lamb shanks & season with salt & pepper. In a large frying pan, warm 1 tablespoon of the olive oil & sear the shanks in batches, turning for about 8 minutes until brown on all sides. Transfer the shanks to a slow-cooker. Alternatively, you can place in a large oven dish. Using the same frying pan, add the onion, cinnamon sticks, cloves & allspice and sauté until the onion has softened & changed colour. Pour in the beef stock & stir in the tomatoes. Pour this mixture over shanks in slow-cooker or oven dish. If using slow-cooker, cover & cook for 8 hours on low setting. If cooking in the oven, cover the shanks with baking paper & then tightly cover dish with foil. Place in a preheated oven (at 170ºC) for 4 hours. Meat should be falling off the bone when cooked. Move lamb shanks to a large plate. Strain braising liquid into a small saucepan & bring to the boil. Leave to boil for about 5 minutes until it reduces by about half....
Visit Us On YoutubeVisit Us On FacebookVisit Us On PinterestVisit Us On Twitter