My previous post covered Keema Buffad, another variation on the theme of a Keema, an Indian minced meat curry.
Leftover Keema often tastes even better the day after it was cooked.
One of my favourite ways of serving leftover Keema is to use it to stuff vegetables, which are then either grilled ( broiled ) or oven-baked.
Here I use an aubergine ( brinjal in Hindi ) and a bell pepper as the stuffees. The Keema that will be used to stuff the bell pepper will get an additional charge of spinach.
Before you proceed, you might want to remove any excess fat that has settled on the top of the Keema in the fridge overnight.
Luscious Leftovers – Brinjal Cutlet and Stuffed Bell Peppers
- Leftover keema (minced meat) curry
- An aubergine
- A bell pepper. Chose one that will freely stand upright
- Spinach, fresh or frozen
- Beaten egg
- Almond flour
- Olive oil
- Pre-heat your oven’s grill ( which I believe our North American chums refer to as the broiler ) to medium high heat. Whilst you’re fiddling with the controls, pre-heat the actual oven itself to 160°C.
- Cut the top off the bell pepper, but retain it. Carefully remove the seeds, without damaging the shell. Blanch the pepper in big pan of boiling, salted water for 2 minutes. Remove the pepper from the water. Refresh under cold, running water, then set aside to drain well.
- Drop the water in the pan down to a simmer. Simmer the aubergine until just tender – keep a close eye on it after the 10 minute mark. If it overcooks, it will make the rest of the preparation somewhat tricky, so tread carefully here. Once the aubergine is cooked, remove from the water, refresh, then set aside to drain.
- Prepare the spinach. If using fresh – wilt via your method of choice. I prefer to wilt fresh spinach in small batches in the microwave. If using frozen – defrost accordingly. Again, my preference is to zap frozen spinach in the microwave.
- Carefully cut the aubergine in half. With a very sharp, small knife cut a border around the inside of the aubergine half about a 1/4 of an inch from the outside, taking great care not to cut too deep and puncture the outside of the aubergine. Then, cut a cross hatch pattern within the border – this will make it easier to scoop out the inside.
- Take a teaspoon, and gently scoop out the inside of the aubergine from within the border you cut. Don’t discard the aubergine flesh. You may need to use your sharp, small knife at times, too. If all goes well, you should be left with a neat aubergine shell.
- Finely chop the aubergine flesh you removed to create your aubergine shells. Add it to enough of the leftover keema to adequately stuff the prepared shells – you’re going to have to eyeball the amount. Play for too much rather than too little – you can always use any spare mixture when you come to stuff the bell pepper.
- Carefully stuff the prepared aubergine shells with the keema and chopped aubergine mixture. Brush the surface of the stuffed aubergine with the beaten egg, and then give it a liberal coating with almond flour. Then, give the almond flour a good drizzle with the olive oil. Place the prepared stuffed aubergine on an oiled roasting tray, and place under the hot grill / broiler until it has taken on a nice golden colour – keep a very close eye on it after the 5 minute mark. Remove from the grill / broiler, and serve.
- Meanwhile, back at the pepper…add spinach to taste to the proportion of the keema you will use to stuff the pepper. Mix well, and fill the pepper with the keema and spinach mixture. Place the lid back on the pepper, and place in the hot oven on a baking tray. Bake for 20 – 25 minutes. Remove from the oven, and serve.