Baked aubergines stuffed with minced lamb

Baked aubergines stuffed with minced lamb

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins Plus cooling

Skill level

Moderately easy

Servings

Serves 4

Try serving this with a simple cucumber raita or tzatziki and a crisp green salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
340
protein
16g
carbs
22g
fat
21g
saturates
4g
fibre
6g
sugar
15g
salt
0.14g

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

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Method

  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.

Recipe from Good Food magazine, July 2006

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Comments

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arsenal-yummy's picture

Found this really dry...the taste of the lamb with the spices was fine but the finished dish was just...well...just dry:-(

sophiepayne's picture
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Enjoyed this as a Saturday night dinner and both my partner and I loved it. Next time I think I will toast the pine nuts separately before hand to give them more flavour. Served with a little feta and green salad it was lovely.

littlewebby's picture
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Delicious!!

snarflebat's picture
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Made this for a Saturday evening dinner - absolutely fantastic!

At step 3, on carving out some of the aubergine to create a pocket, I pulped the aubergine I had removed (using a hand blender) and added this to the mince mixture, to minimise wastage which seemed to work well. I also served this dish with some cous cous, which complemented the aubergine and spiced mince perfectly.

Will definitely be making this dish more often - 5* from me.

mrsweebri's picture
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Made with beef mince and it came out fine.

happymeals's picture

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.

spimley64's picture
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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.

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