Lamb-stuffed aubergines

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• greeneyesart

  2010-07-25 22:08:45.568594

  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

  2010-07-26 18:33:23.571713

  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

  2010-07-27 13:24:25.939676

  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

  2010-07-27 14:18:27.948569

  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

  2010-08-02 23:01:21.28172

  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

  2010-08-05 03:46:50.819475

  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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• Arron

  2010-11-18 13:04:37.086322

  Arron rated and commented on this recipe

  

  If you want to lift the flavour of this dish, use Feta Cheese instead of sliced tomatoes and also, just after you take it out of the oven, add a squeeze of lemon juice. Delicious!

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• GracieFace

  2010-12-08 14:54:11.325454

  GracieFace commented on this recipe

  The recipe doesn't state what to do with the aubergine once 'scooped out of the pan'.

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• Lanelle

  2011-02-16 09:02:34.974077

  Lanelle commented on this recipe

  A great cheap and easy mid week meal. We will be making this one again.

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• Srdjan

  2011-09-16 17:15:40.570328

  Srdjan rated and commented on this recipe

  

  I used just 4 tomatoes, and omitted the stock. I also enhanced the filling mixture with some turmeric, paprika and a pinch of garam masala, and added some toasted pine nuts and currants (inspired by other recipe on this site - Baked aubergines stuffed with minced lamb). I shaved some melting goat cheese over the tomatoes. Finally, I added some garlic, olive oil and dill in cucumber-yogurt salad. Very fulfilling!

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• Sharon

  2012-02-12 20:05:17.913623

  Sharon rated and commented on this recipe

  

  This went down well in our house. I made a few small changes : firstly, I cut down on the fat by using the lamb juices to fry everything else rather than adding olive oil, and I drained the lamb mince after it was nearly cooked. Secondly, I took note of some of the other comments and added extra cumin and some chilli powder and cayenne pepper. The result was very enjoyable.

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• Thisbe

  2012-02-14 19:03:20.559467

  Thisbe commented on this recipe

  I found Papageno's suggestions useful too. Try adding a big couple of handfuls of grated parmesan to the filling and then some more on top of the tomatoes and letting it go golden brown on top before serving.

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• janey

  2012-03-28 10:19:04.668994

  janey rated and commented on this recipe

  

  We really enjoyed this last night. I like the idea of adding feta cheese which I will try next time along with some chili flakes too. I too noticed it didn't say what to do with the chopped aubergine but I just added it to the lamb mix. Will be making this again - very tasty and good if you are cutting out the carbs!

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• BrionyC

  2012-09-04 16:13:47.112311

  BrionyC rated this recipe

  

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• Raine

  2012-09-17 19:20:36.131357

  Raine commented on this recipe

  Liked the sound of this but couldn't get lamb mince so used pork mince - it was very tasty and I will try it again with lamb. I to the recipe and would recommend

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• Melania

  2012-09-30 18:53:51.563412

  Melania rated and commented on this recipe

  

  I also added a generous amount of each spice and added nutmeg too. The dish turned out really well and I'll try it with feta next time.

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• Lesley Joyce

  2013-02-13 13:00:47.321954

  Lesley Joyce rated and commented on this recipe

  

  Made 4 of these but there is only 2 of us. So we had the others the day after. These are much tastier a day later. I doubled up on the cumin and oregano.

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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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