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Lamb-stuffed aubergines

Lamb-stuffed aubergines

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving


  • 4 medium aubergines , cut in half lengthways and scored on a diagonal
  • 2 ½ tbsp olive oil
  • 500g pack lamb mince
  • 1 red onion , finely chopped
  • 1 tsp paprika
  • 2 tsp ras el hanout
  • 50g sultanas
  • 50g pine nuts
  • ½ small pack parsley , chopped
  • green salad , to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2016

Goes well with


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A star rating of 4.8 out of 5.6 ratings

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