Lamb-stuffed aubergines

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal507
  • fat33g
  • saturates10g
  • carbs17g
  • sugars28g
  • fibre9g
  • protein22g
  • salt0.3g
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Ingredients

  • 4 medium aubergines, cut in half lengthways and scored on a diagonal
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack lamb mince
  • 1 red onion, finely chopped
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp ras el hanout
  • 50g sultanas
  • 50g pine nuts
  • ½ small pack parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green salad, to serve

Method

  1. Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.

  2. Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.

  3. Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.

  4. Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.

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Comments (2)

tarajanine's picture
5

This was delicious! I added a small amount of mint as I didn't have parsley and also increased the ras-el-hanout by another tsp. I found that by catching and adding the juices from the aubergines after baking, it kept the dish more moist.Will definitely be making this again!

snowqueen2's picture

Made this tonight. Served it with couscous rather than salad.
When I tasted the mince mixture I felt that it was a trifle bland so added a lamb Oxo cube and some garlic.
The flavour was lovely, but I felt that it was rather dry. I may add some liquid next time

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