This lamb stuffed aubergine is a lovely dish, easy to make and easy to impress. This typical Mediterranean recipe is a regular offering on an Arabic or Turkish family table and combines textures, colours and flavours. It’s even tastier served a day after preparing, so is a great meal to cook in advance. Lamb is also a Slimming World free food.
To make these lamb stuffed aubergines you will need:
One pack of minced lamb
3 crushed garlic cloves
1 finely chopped onion.
Handful of chopped parsley.
3 soft tomatoes peeled and grated.
1 tsp nutmeg
1 tsp cumin
4 cups of rice
2 chicken stock cubes
1 tsp salt
Spoon full of butter
Place the oven on a medium to high setting.
Cut the aubergine in half length ways, scoop out some of the centre and set aside, season and splash with some olive oil.
Place into the oven and let it cook while you prepare the lamb.
Fry off the mince until it starts to brown, if there is lots of oil from the lamb, drain it off. Add the onions and garlic and fry for about 3 minutes, add the scooped out aubergine, parsley, salt and spices cook for another 2 minutes and add the tomatoes.
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Fresh tomatoes are often in the reduced bin and if used in place of tinned tomatoes, this will often make the dish taste much nicer. The best way to prepare the tomatoes, is to drop them in boiling water for a minute, then cold water and the skin will slide off, grate the rest of the tomatoes and chuck away the centre stem. Add this to the mince and let it simmer for about 5 minutes.
The aubergines should be soft now, so remove from the oven and fill with the mince. Turn the oven down, place the filled aubergines back into the oven and let them cook away while you prepare the rice.
Take a handful of rice and put it with the butter and salt in a pan. Fry the rice until the grains turn golden.
Add the rest of the rice and stir into the golden rice, add boiling water so that is about 3cm higher than the rice, stir in the stock cubes so that they dissolve, cover with a lid and down the heat, so that it does not boil too quickly and burn.
When the water has been absorbed, let the rice stand for 10 minutes so that it goes fluffy and then serve with the lamb stuffed aubergines
I hope you enjoy these lamb stuffed aubergines.