Recipes › Dinner

• Dinner
• 1 hr
• Gluten-Free

Stuffed aubergines with lamb

Roasted aubergine halves filled with spiced lamb, pine nuts and tomato.

Calories

478

Protein

21 g

Carbs

17 g

Fat

37 g

Per serving. Makes 4 servings.

Ingredients

• 2 Aubergine
• 2 tbsp Olive oil
• 400 g Lamb mince
• 1 Onion
• 2 Garlic
• 1 tsp Ground cinnamon
• 1 tsp Ground cumin
• 200 g Chopped tomatoes, canned
• 30 g Pine nuts
• 10 g Fresh parsley
• 150 g Natural yogurt

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Halve the aubergines lengthways and score the flesh in a criss-cross pattern without cutting the skin.
2. Brush with half the oil and roast cut side up for 25 minutes until soft. Scoop out some of the flesh, leaving a 1 cm shell, and chop it.
3. Meanwhile, peel and chop the onion and crush the garlic. Brown the lamb in the remaining oil with the onion for 6 minutes. Add the garlic, cinnamon and cumin for 1 minute.
4. Stir in the tomatoes and chopped aubergine flesh and simmer for 5 minutes.
5. Pile the filling into the aubergine shells, scatter with the pine nuts and roast for 15 minutes.
6. Serve scattered with chopped parsley, with the yogurt on the side.

More dinner recipes

• Vegan Greek-style stuffed tomatoes480 kcal · 10 g protein · 1 hr 5 min
• Gigantes plaki476 kcal · 20 g protein · 50 min
• Greek baked fish with tomatoes476 kcal · 41 g protein · 35 min
• Briam480 kcal · 15 g protein · 1 hr 20 min
• Mujadara480 kcal · 18 g protein · 50 min
• Mackerel with beetroot and dill yogurt472 kcal · 35 g protein · 20 min

Find more like this

• Gluten-free recipes
• Nut-free recipes
• Batch cooking recipes
• Middle Eastern recipes