Lebanese Recipes - Batenjein Ablama


Batenjein Ablama Serves 4 800g aubergines, peeled and cut into quarters 1/4 pine nuts 1 onion chopped 350g minced lamb or beef 1/4 tsp. mixed spices 2 tbs. tomato puree 2 x 400g cans of crushed tomatoes 1 tbs. lemon juice Salt & pepper 2 tbs. oil Extra oil for frying
		Tips You can use courgettes instaed of aubergines - but you will need to half the courgettes lengthways and layer it in the tray. The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Heat 2 tbs. oil in a pan, fry the onion, till soft, add the nuts, fry till browned, add the minced meat, spices, pinch of salt. Fry till the meat is well cooked. Deep-fry the aubergine till browned. Remove and put on kitchen paper, or brush with oil and grill on both sides. Arrange the aubergine in an oven tray. Spread the meat mixture over, pressing it with the back of a spoon. Pour the crushed tomato, mixed with tomato puree, lemon juice salt and pepper over the aubergine. Cook in a hot oven for 45 minutes or till the sauce is thickened. Serve with rice.