Baked aubergines stuffed with minced lamb

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.
3. 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.
4. 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, salt 0.14 g

Latest comments and suggestions

• Sue

  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.

  Your name: Reason:
• Sue

  06 August 2008

  Sue commented on this recipe

  I've made this several times now for my husband and I. It has become a favourite week night supper for us. It's very tasty and quite spicy. I usually serve it with a mint and cucumber raita and green salad. It reheats the next day very well too and the flavours improve.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Granny Annie

  08 July 2009

  Granny Annie commented on this recipe

  Just what I was looking for! An inspiration for family supper just when I needed it! I shall certainly be cooking this again. Many thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mrsweebri

  29 September 2009

  mrsweebri rated and commented on this recipe

  

  Made with beef mince and it came out fine.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1509/

Your binder

• Register
• Sign in
• More info

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

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

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, salt 0.14 g

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.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk