Description
These lamb mince stuffed aubergines are packed with earthy flavours and tender meat. Topped with melted cheese, these make a comforting and delicious meal.
The default recipe serves one
Ingredients
- 1 medium aubergine (around 350 g)
- 1 tsp olive oil
- 1/2 small onion, diced (around 50 g)
- 1/2 red pepper, diced (around 60 g)
- 1 garlic clove, finely chopped
- 100g (3.5oz) lamb mince
- 60g (2oz) tinned chickpeas (around 1/4 standard sized tin)
- 1 tsp oregano
- 1 tsp cumin
- 100g (3.5oz) tinned chopped tomatoes (around 1/4 standard sized tin)
- 30g (1/2 cup) grated cheddar
Instructions
1. Preheat the oven to 200C / 400F. Slice the aubergine in half and, using a sharp knife, cut a border around the edge of the aubergine, around 1cm wide. Then use the knife to slice lines across the length and width of the aubergine. Use a spoon to scoop out the flesh and then roughly chop it and set it to one side.
2. Place the aubergine, hollow side up, on a baking tray and cover loosely with foil. Bake in the oven for 20 minutes.
3. Heat the olive oil in a non-stick frying pan or skillet over medium-high heat. Add the onion and peppers and saute for around 4-5 minutes until softened. Add the garlic and cook for a further minute.
4. Add the mince and keep stirring and turning the mixture until browned all over.
5. Add the tomatoes, aubergine flesh, chickpeas, oregano and cumin and season well. Mix everything together and then leave to lightly simmer for 10 minutes. You don’t want the mixture to be wet. Run a wooden spoon through the middle of the mixture, touching the bottom of the pan – you should see no liquid pooling in the gap you just made.
6. Stuff the aubergine shells with the mince mixture and top with the cheese. Place back in the oven for 10 minutes until the cheese has melted and turned a little golden.
Notes
You can use yellow or red pepper for this recipe
You can substitute the lamb mince with beef, although it will result in a different taste
If you don’t have any cumin then use some ground coriander
Add a small sprinkle of red chilli flakes if you want to increase the heat of the dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake / Hob
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1
- Calories: 600
- Fat: 30g
- Carbohydrates: 42g
- Protein: 38g
Keywords: lamb, aubergine, dinner, cumin, stuffed eggplant