Lamb-stuffed aubergines

Lamb-stuffed aubergines

Use summer veg and lamb mince to make a great-value Middle Eastern-style meal

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Method

  1. Heat oven to 200C/fan 180C/gas 6. Halve the aubergines lengthways, leaving the stalk intact if you can. Cut a border 1cm in from the edge of each aubergine, then scoop out the flesh so you are left with 4 shells. Rub these all over with oil and season the inside, then put in a large baking dish (about 20 x 28cm). Cover with foil and bake for 30 minutes.
  2. Roughly dice the leftover aubergine flesh. Heat 1 tbsp oil in a large non-stick frying pan then add the aubergine and cook for about 8 minutes, until browned and softened. Scoop out the aubergine from the pan then add the lamb and cook until browned, then add the onion and garlic and cook for a few minutes until softened. Add the spices and cook for 2 minutes, then chop 4 of the tomatoes and add with the tomato purée and stock. Simmer for 10-15 minutes until thickened.
  3. Take the aubergines out of the oven. Fill the cavities with the lamb mix, then thinly slice the remaining tomatoes and lay over the top. Put back in the oven uncovered for 30 mins until the aubergines are meltingly soft.
  4. Mix the yogurt with the cucumber, season and serve with the aubergines and salad.

Per serving

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

Recipe from olive magazine, August 2010.

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Latest comments and suggestions

  • Binder photo greeneyesart

    25 July 2010

    greeneyesart rated and commented on this recipe

    1 stars

    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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  • Binder photo Liezel

    26 July 2010

    Liezel rated and commented on this recipe

    3 stars

    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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  • Binder photo gemmarama

    27 July 2010

    gemmarama rated and commented on this recipe

    3 stars

    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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  • Binder photo Papageno

    27 July 2010

    Papageno rated and commented on this recipe

    1 stars

    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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  • Binder photo Rog

    02 August 2010

    Rog rated and commented on this recipe

    3 stars

    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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  • Binder photo RayAnn

    05 August 2010

    RayAnn rated and commented on this recipe

    4 stars

    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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  • Binder photo Arron

    18 November 2010

    Arron rated and commented on this recipe

    4 stars

    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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  • Binder photo GracieFace

    08 December 2010

    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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  • Binder photo Lanelle

    16 February 2011

    Lanelle commented on this recipe

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

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  • Binder photo Srdjan

    16 September 2011

    Srdjan rated and commented on this recipe

    4 stars

    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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  • Binder photo Sharon

    12 February 2012

    Sharon rated and commented on this recipe

    4 stars

    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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  • Binder photo Thisbe

    14 February 2012

    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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  • Binder photo janey

    28 March 2012

    janey rated and commented on this recipe

    4 stars

    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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  • Binder photo BrionyC

    04 September 2012

    BrionyC rated this recipe

    5 stars

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  • Binder photo Raine

    17 September 2012

    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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  • Binder photo Melania

    30 September 2012

    Melania rated and commented on this recipe

    3 stars

    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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  • Binder photo Lesley Joyce

    13 February 2013

    Lesley Joyce rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

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
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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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