Brinjal boats with slow-cooked beef

Serves: 2–4

Preparation time: 15 min

Cooking time: about 2 hrs, 30 min

Filling

• 30 ml (2 T) olive oil

• 500 g beef goulash

• 1 onion, chopped

• 4 garlic cloves, chopped

• 5 ml (1 t) cumin seeds, toasted and crushed

• 5 ml (1 t) coriander seeds, toasted and crushed

• 3 allspice berries, crushed

• 1 can (400 g) whole cherry tomatoes

• 5 ml (1 t) sugar

• 500 ml (2 c) beef stock

• 1 cinnamon stick

Brinjal boats

• 2 brinjals, halved

• olive oil

• salt and freshly ground black pepper

• handful fresh oregano, chopped

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Preheat the oven to 180⁰C.

1. Filling: Heat the oil in a large saucepan over medium heat. Add the meat and brown for 5 minutes. Stir in the onions, garlic, cumin, coriander and allspice. Turn up the heat to fry the spices.

2. Reduce the heat. Add the tomatoes, sugar, stock and cinnamon stick. Cover and simmer for 2 hours, stirring occasionally after 30 minutes.

3. Brinjal boats: Score the flesh of the brinjals without cutting the skin. Drizzle with oil, season and roast for 30 minutes. Leave to cool, then scoop out the insides of the brinjals and add to the meat filling.

4. Shred the meat using two forks. Spoon the filling into the brinjal boats and scatter with fresh oregano.

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