Stuffed aubergine
How to cook aubergines to perfection
4
Serves
50 mins
Prep Time
20 mins
Cook Time
Recipe author
Kathy Paterson
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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High Iron
Low Sodium
Ingredients
Lamb
500g Quality Mark lamb mince
i
1 red onion
finely chopped
3 garlic cloves
crushed
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
Aubergines
2 eggplants
To serve
1/2 cup grated Parmesan cheese
salad, mesclun, leaves, raw
Method
To Prepare Aubergines
To Make Filling
To Serve
1
Preheat the oven to 180°C. Line a shallow oven tray with baking paper.
2
Cut the aubergines in half lengthwise and cut out most of the flesh, leaving a 1cm border.
3
Roughly chop the aubergine flesh and set aside.
4
Place aubergine skins on the tray, drizzle with a little olive oil and place in the oven.
5
Cook until soft, about 30 minutes.
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.
Energy
1637kJ (391 kcal)
Protein
31.4g
Total Fat
17.6g
Saturated Fat
7.3g
Carbs
23.6g
Dietary Fibre
g
Sodium
571mg
Iron
3.6mg
Zinc
4.2mg
Vitamin B12
2.2µg
