Slow cooked lamb and aubergines (with garlic and red wine)

The next challenge is what to do with a crop of aubergines from 5 plants.

We have both round and traditional type of aubergine and have started experimenting with frying and slow cooking them.  This recipe is adapted from Elizabeth David and is easy to make. .

Foodstuff you will need:  

2 aubergines

Olive oil

1 large onion

750g lamb – boned, cubed and fat trimmed off

fresh basil

250g tomatoes (skinned and chopped)

4 cloves of garlic (chopped)

Red wine (optional)

1 tablespoon of cumin seeds (crushed)

salt and pepper

Equipment:

Large bowl and plate to cover and rest on aubergines

Large deep frying with lid

Slow cooker

Ladle

Chopping board and sharp kitchen knife

How to throw it together

Slice aubergines into cubes and place into bowl; sprinkle over salt and mix with your hands. Put plate on top to cover and something weighty on top to press down on the aubergines. Leave for at least 1 hour.

(take a break!)

Heat oil in frying pan with lid.

Chop and fry onion in large pan until it starts to colour.

Add lamb and basil and brown the lamb well on all sides.

Transfer all into a slow cooker – on high.

Drain aubergine  -wring out with hands. It might be very mushy and the liquid you throw away should be dark.

Add more oil to the pan and fry the aubergine for 10 minutes with the lid on.

The photo above is with added courgette 

Add the aubergine, cumin, garlic, tomatoes and  red wine (to add extra liquid) to the slow cooker.

Stir well.

Cook for 4 hours on high; or 8 hours on low.

Serve with potatoes or rice and green beans. add extra basil for garnish.

Other options

Elizabeth David cooks this on a stove top but we prefer it slow cooked.

We have also used mutton instead of lamb (essential to slow cook)  This gives it a deeper richer taste.

We have also tried this with chopped courgettes and adding them to the frying pan at the same time as the aubergine.