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Lamb-stuffed aubergines

This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 507
  • Carbohydrates 17
  • Saturated Fat 10
  • Sugar 28
  • Protein 22
  • Fat 33
  • Fibre 9
  • Salt 0.3

Nutrition per serving

  • Calories 507
  • Carbohydrates 17
  • Saturated Fat 10
  • Sugar 28
  • Protein 22
  • Fat 33
  • Fibre 9
  • Salt 0.3

Ingredients

  • 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

Method

  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.

  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.

  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.

  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.

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