I am about to partake of a lunch which Rosa brought me this morning. It is an Italo-Albanian dish of stuffed aubergine. Rosa says she chooses round aubergines, cuts them in two and digs out the pulp, which she chops. Then she cooks this with some chopped onion, garlic, tomatoes, oregano and minced veal in olive oil until the onions are softened and the meat has taken on some colour. She fills the aubergine shells with this mixture and puts them in an oven dish. She adds a little water to the dish and cooks the filled aubergines in the oven [I'm guessing at about 200 C] until the water has evaporated. Delicious!
Carthage, North Carolina Workshop
15 hours ago