Baked aubergines stuffed with minced lamb
Try serving this with a simple cucumber raita or tzatziki and a crisp green salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 50 mins
Plus cooling
- Heat oven to 200C/fan 180C/gas 6. Make the filling: Heat the olive oil in a heavy-based pan, add the onions, garlic and chillies and cook, stirring often, until fragrant. Add the sugar, currants and pine nuts, and fry until the onions are golden. Stir in the ground spices, season, turn off the heat and leave to cool.
- Tip the lamb into a bowl. Add the cooled onion and spice mixture, then the coriander, and season. Using your hands, knead the ingredients together until they are well mixed, then set aside.
- Cut the aubergines in half, keeping the stalk intact. Heat a thin layer of vegetable oil in the heavy-based pan. Fry the aubergines until they are soft and golden brown all over, about 6-8 mins. Remove with a slotted spoon and place them side-by-side in a baking dish. Using a sharp knife, slit each one lengthways down the middle to form a pocket - don't cut through the ends or the base. Stuff the lamb filling into each one and place 2-3 slices tomato on top of each one. You can prepare the stuffed aubergines to this stage and chill before cooking, up to a day ahead.
- Drizzle a little olive oil over the top, cover the dish with foil and bake for about 40 mins, or until cooked through. Remove from oven and discard foil. Cook again, uncovered, for 10 mins until the tomato has lightly caramelised. To serve, sprinkle a little chopped coriander over the top and squeeze over lemon slices.
Per serving
340 kcalories, protein 16g, carbohydrate 22g, fat 21 g, saturated fat 4g, fibre 6g, sugar 15g, salt 0.14 g
Recipe from Good Food magazine, July 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1509/
http://www.bbcgoodfood.com/recipes/1509/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 4 small, or 8 baby aubergines
- vegetable oil , for frying
FOR THE FILLING
- 1 tbsp olive oil , plus extra for drizzling
- 1 large onion , finely chopped
- 4 garlic cloves , finely chopped
- 1-2 red or green chillies , according to your taste, deseeded and finely chopped
- 1 tsp sugar
- 2 tbsp each currants and pine nuts
- 1 tbsp each ground cinnamon and garam masala
- 1 tsp ground turmeric
- 225g lean minced lamb
- small bunch coriander leaves, finely chopped (leaving some to serve)
- 2 tomatoes , sliced
- lemon slices, to serve
Search Good Food
Advertisement
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 50 mins
Plus coolingPrepare-ahead main course
Ingredients
- 4 small, or 8 baby aubergines
- vegetable oil , for frying
FOR THE FILLING
- 1 tbsp olive oil , plus extra for drizzling
- 1 large onion , finely chopped
- 4 garlic cloves , finely chopped
- 1-2 red or green chillies , according to your taste, deseeded and finely chopped
- 1 tsp sugar
- 2 tbsp each currants and pine nuts
- 1 tbsp each ground cinnamon and garam masala
- 1 tsp ground turmeric
- 225g lean minced lamb
- small bunch coriander leaves, finely chopped (leaving some to serve)
- 2 tomatoes , sliced
- lemon slices, to serve
Per serving
340 kcalories, protein 16g, carbohydrate 22g, fat 21 g, saturated fat 4g, fibre 6g, sugar 15g, salt 0.14 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
06 August 2008
Sue rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 August 2008
Sue commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 July 2009
Granny Annie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 September 2009
mrsweebri rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 July 2010
Tarik rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 March 2011
K's Recipes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 November 2011
Littlewebby rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.