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vegetable/meat/poultry - aubergine, lamb, turkey

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Fill-Fill Aubergine al Andalous with Scalloped Potatoes Vanomon

The Arabic influence here in Spain is what inspired me to this recipe filled with minced (ground) lamb - or turkey - with a another filling of chopped prune or other dried fruit. A touch of warm spices such as allspice, cinnamon and cumin are carefully balanced and the enticing flavours of the Vanomon sauce used for this delicious potato dish is the perfect harmony of flavours to the aubergine. Both dishes are baked in the oven.

Choose small aubergines about 18cm. long. For filling, I prefer the purple striped ones though you can use the dark purple as well. (fill-fill=twice filled) The Scalloped Potato dish is very quick and simple to assemble and is popped in the oven to bake while the aubergines finish. Don't be discouraged by the length of this recipe, it is an easy dish and I have given tips to juggle the timing for the scalloped potatoes as well.

serves 2 well or 4 with other side dishes

preheat oven to 200° C., bake 30-40 minutes

2 sm. aubergine about 18 cm. long

1 sm. onion

1 lg. garlic clove

250 g. minced (ground) lamb, or turkey

1 tomato, peeled

1 T. tomato paste

60 ml. of a double recipe of Vanomon Sauce (use the rest for the Scalloped Potatoes Vanomon)

2-3 prunes or other dried fruit (see note below)

a little olive oil

ground spice blend:

3/4 t. cinnamon

1/4 t. mixed spice or allspice

1 t. sweet paprika

1/2 t. cumin

1/4 t. black pepper

a little butter (+- 1 to 1-1/2 t.)

Set a large pot of water to boil.

Make double the Vanomon Sauce using 250 ml. of milk (or a nut or seed milk) and set aside. You will use this for both recipes.

Cut the aubergines in half lengthways and blanch for 10 minutes. Remove with a slotted spoon and submerge in cold water for a minute. Remove and pat dry with kitchen paper.

While the aubergines blanch, chop the onion finely and using a wide pan, sauté in a little heated oil for several minutes. Add the chopped garlic, allow to sauté a minute then add the lamb. Use a spoon or spatula to break up the lamb meat into small pieces as it cooks. Allow to cook for 10 minutes over medium-low heat.

In the meantime, remove the pulp from the aubergine but leaving a not too thin wall (about 1 to 1-1/2 cm.). Chop the pulp with the seeds and reserve.

While the meat is cooking, take a small pan and melt the butter. Add all the spices, stir well and allow to bubble for just under a minute (be careful, it can easily burn in which case it will be bitter and you will have to start anew). When the butter foams up, add to the meat and stir well.

Chop the tomato finely and add with the tomato paste plus 250 ml. of water. Stir well and cook until all liquid is absorbed.

Add the aubergine and the 60 ml. of the Vanomon sauce. If it seems very loose, sift over a little corn flour (cornstarch) - about 1/2 t. Stir well and allow to heat through for a minute. Remove from heat.

Chop the prunes.

Smooth the filling in the pan. With a spoon, draw lines in it to quarter it. Take half of a quarter and fill an aubergine half. Lay a fourth of the chopped prune down the centre then fill with the rest of the (quarter) of the filling. Repeat for the other halves.

Lightly oil a small rectangular baking dish and lay the aubergine halves so that they sit snugly to each other. This will prevent them from flattening out. If necessary, use pieces of raw potato to support them and fill in open areas of the dish. Bake for 30-40 minutes. Place the Scalloped Potatoes Vanomon in the oven and bake for the remaining 15 minutes.

Serve with Scalloped Potatoes Vanomon. First course suggestion: a spinach soup such as Spinach and Orange Soup with Yoghurt, Spinach with Lentils Soup or a salad of lamb's tongue lettuce, or escargole (curly lettuce) with diced sweet apple, grated carrot and a fruity dressing (raspberry or cassis vinegar and walnut oil).

Note: I used dried prunes the first time I made this dish. However, chopped apricots are likewise wonderful with this. Just let them soak a little in warm water when you start this recipe. Dates with the stone removed or plump raisins are another possibility. This centre filling offers a tasty surprise to the palate. Or chop together 1 prune, 1-2 dates and 1 dried apricot for a very special filling! By the way, if you have made almond milk and have the pulp left over, add a few tablespoons to the meat filling as it cooks. Delicious and an excellent fibre addition.

Note to kind of aubergine: I prefer the light purple striped ones as they are less bitter and have less seeds, which I don't mind in this recipe. The darker ones I favour for other dishes such as battered and fried slices. However, you must salt the slices first to help remove the bitterness and ensure better frying.

Tip: if you are using the Scalloped Potatoes Vanomon, be sure to put a fresh pot of water on to boil after you have blanched and drained the aubergine. This second pot will be to blanch the potato slices. Add 1 quartered small onion and one large garlic clove cut in half to the salted water. Allow to boil a few minutes before you add the potato slices. During this time, you can make up the Vanomon Sauce, which takes but minutes to make. Click here for the easy recipe for quick Scalloped Potatoes Vanomon. It will bake along with the aubergine!

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