Lamb-stuffed aubergines

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• greeneyesart

  25 July 2010

  greeneyesart rated and commented on this recipe

  

  This recipe looked great however it failed to deliver on taste. You would seriously need to notch up the spices to achieve some depth ....just too bland for me.

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• Liezel

  26 July 2010

  Liezel rated and commented on this recipe

  

  I agree that this recipe was bland, definitely not worth the effort. I dont think it was completely awful, but I wont be making it again

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• gemmarama

  27 July 2010

  gemmarama rated and commented on this recipe

  

  I would agree with the above comments that the recipe is under-spiced, but you just need to use your judgement with these things. After tasting the mince I doubled the herbs and spices and added some chilli too - plus I used red wine instead of stock - and the results were delicious.

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• Papageno

  27 July 2010

  Papageno rated and commented on this recipe

  

  After reading other people's comments and after checking out the recipe's inconsistencies myself (What to do with the left over aubergine? What to do with the oregano? Why the hell cook the meat before the onions? Too little oil, because the aubergines sucked it all up, etc...), I decide it this recipe needed some serious fixing. Here's what I did : I used the oregano (more than one pinch) to season the aubergine shells before popping them in the oven. I used 1 tbsp garam massala, and 1 tbsp half paprika, half cumin. Just 1/2 tsp cinnamon. And dried chili flakes. Doubled the garlic. Replaced half the stock by some white wine. Placed slices of feta over the tomatoes to greek up the recipe a bit. I think mozzarella would work amazingly well too. The result was rather nice (I give myself 5 stars).

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• Rog

  02 August 2010

  Rog rated and commented on this recipe

  

  Taking note of some of the comments made here, I also increased the spices, particularly the cumin, and the result was very enjoyable. I'll be making this again. It's takes a while to make but is worthwhile.

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• RayAnn

  05 August 2010

  RayAnn rated and commented on this recipe

  

  To hollow out the aubergine I had good results with a grapefruit knife. I then used fresh spices (less than 6 months old) with the quantities as indicated & everyone thought it was quite tasty. And the look of the dish on the plate is very appealing. A definite redo.

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Ingredients

• 2 small aubergines
• olive oil
• 250g minced lamb
• 1 onion , finely chopped, and 1 crushed garlic clove
• ½ tsp cinnamon
• ½ tsp cumin
• pinch dried oregano (optional)
• 6 tomatoes
• 1 tbsp tomato purée
• 200ml chicken or vegetable stock
• 150ml pot natural yogurt
• ½ cucumber , seeds scooped out with a teaspoon, finely diced
• bag salad leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 2 small aubergines
• olive oil
• 250g minced lamb
• 1 onion , finely chopped, and 1 crushed garlic clove
• ½ tsp cinnamon
• ½ tsp cumin
• pinch dried oregano (optional)
• 6 tomatoes
• 1 tbsp tomato purée
• 200ml chicken or vegetable stock
• 150ml pot natural yogurt
• ½ cucumber , seeds scooped out with a teaspoon, finely diced
• bag salad leaves

Per serving

580 kcalories, protein 34g, carbohydrate 27.2g, fat 38 g, saturated fat 12.1g, fibre 8.4g, salt 1.26 g

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