How to Cook Aubergines to Perfection
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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500g Quality Mark lamb mince
1 red onion
3 garlic cloves
1/2 tsp ground cumin
1/2 tsp grated nutmeg
A good pinch of chilli flakes
1 cup tomato pasta sauce
1 Tbsp tomato paste
1/2 cup grated parmesan cheese
salad, mesclun, leaves, raw
To Prepare Aubergines
To Make Filling
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.
Nutrition Information per Serving (466g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1637 kJ (391 kcal)
* Percentage of recommended daily intake (Aust/NZ)