Stuffed Aubergines

Stuffed Aubergines is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals.

INGREDIENTS 

• Aubergines                                          2 nos.
• Garlic(chopped)                                  2 flakes
• Lemon grass(chopped)                        2 stalks
• Onion(finely chopped)                         1 small
• Chicken breastmeat(chopped)             175 gms.
• Fish sauce                                           2 tsps.
• Thai holy basil leaves                            25 nos.
• Freshly ground pepper                         As required
• Oil                                                       2 tbsps.
• Salt                                                      to taste

METHOD

1. Preheat grill. Grill aubergines turning as necessary for about
20 minutes or until evenly charred.


2. Pound together garlic and lemon grass and keep aside.


3. Heat oil in a pan, add onions and cook, stirring occasionally until
light brown.


4. Stir in the garlic mixture, cook for 2 minutes, then add chicken and
fry for 2 minutes more.


5. Stir in fish sauce, basil leaves and plenty of fresh grounded pepper.
Fry till the chicken is cooked.


6. Using a sharp knife, slice each charred aubergine in half length wise.


7. Using a teaspoon carefully scoop aubergines flesh in a bowl; keep
skins warm..


8. Chop the flesh with kitchen knife and add to the pan and stir ingredients
together for about 1 minute.


9. Place aubergine skins on a large warm plate and divide chicken mixture
between them.


10.Serve garnished with basil leaves.
NOTE: Thai basil leaves can be substituted by basil leaves.