The inspiration from this dish came from our visit to Turkey about 8 years ago. We ate this lovely dish which was made out of minced lamb and large pieces of brinjal/eggpalnt/aubergine in a tomato based sauce. I decided to improvise on it by making sausages and cooking them in a tomato based sauce with lots of brinjal cut up. This is my recipe:
Ingredients
For the Sausages
600g Minced Lamb
1 large Onion
4 cloves garlic
1 inch ginger
3/4 tsp curry powder
1/4 tsp chilli powder
Salt
Black Pepper
For the Sauce
2 cloves garlic
1 tsp Oregano
1 tsp basil
4 tomatoes - quartered
1 can stewed tomatoes
2 tsp tomato paste
2 large brinjals - diced
1 large green capsicum - diced into large pieces
Olive Oil
Salt
Black Pepper
Paprika
Method
In a food processor, grind onion, garlic and ginger into a fine paste. Fry this paste till fragrant. Add in chilli powder and curry powder and continue to fry for about 2 mins - just enough to cook the spices. Place mince in a large mixing bowl and add in the spices. Season with Salt and Pepper. Mix well then leave to marinate for about 1/2 an hour.
Shape the meat into sausages and place on a baking sheet covered in greaseproof paper.
Bake in a 200C oven for about 20 mins. Remove from oven and drain juices into a cooking pan.
Sautee the garlic, oregano and basil in the juices from the sausages. Add in tomatoes and brinjals. Cook until tender.
Add in can of stewed tomatoes and break up tomatoes to release their juices. Season with Salt and Pepper.
Add in the cooked sausages and some water. Cover the pan and allow to simmer for about half an hour. Add in tomato paste and mix well. Allow mixture to thicken. Add in capsicums and cook for another few minutes. Capsicum should still be crunchy.
Sprinkle liberally with paprika. Serve with herbed rice - or anything you want really!! :)
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