Stuffed aubergine
How to cook aubergines to perfection
Serves
4
Prep Time
50 mins
Cook Time
20 mins
These aubergines are filled with a delicious combination of lamb mince, onion, garlic, cumin, nutmeg and chilli flakes. The subtle, sweet flavour and soft texture of aubergine is the perfect casing for our lamb.
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ShareIngredients
500g Quality Mark lamb mincei
1 red onion
finely chopped3 garlic cloves
crushed1/2 tsp ground cumin
1/2 tsp grated nutmeg
A good pinch of chilli flakes
1 cup tomato pasta sauce
1 Tbsp tomato paste
2 eggplants
1/2 cup grated Parmesan cheese
salad, mesclun, leaves, raw
Method
Preheat the oven to 180°C. Line a shallow oven tray with baking paper.
Cut the aubergines in half lengthwise and cut out most of the flesh, leaving a 1cm border.
Roughly chop the aubergine flesh and set aside.
Place aubergine skins on the tray, drizzle with a little olive oil and place in the oven.
Cook until soft, about 30 minutes.
Heat a dash of oil in a large frying pan over medium-high heat and add the aubergine flesh.
Cook until soft and golden.
Lower the heat and add the onion and cook for a further 5 minutes until the onion is soft.
Add the garlic and cook for a further 1 minute, then sprinkle in the spices and cook until aromatic.
Transfer to a bowl and set aside.
Increase the heat and add the lamb mince.
Brown, stirring with a wooden spoon to break the mince up.
Lower the heat and stir in the tomato pasta sauce and paste and simmer gently for 5-10 minutes.
Return the aubergine spice mixture to the pan and season.
Remove aubergines from the oven and spoon lamb mixture into the skins. Top with the parmesan and return to the oven for 20 minutes. Cook until hot and golden on top. Serve with a green salad.
Nutrition Information per Serving (466g)
This recipe is fairly quick to whip up but you can rest assured knowing it provides a power pack of nutrients for your family.
