Name: Lamb-stuffed aubergines
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: British
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

Home
Recipes
Lamb-stuffed aubergines

Lamb-stuffed aubergines

Sophie Godwin – Cookery writer

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.8 out of 5.7 ratingsRate

loading...

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

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Middle Eastern carrot salad

A star rating of 5 out of 5.5 ratings

Smoky aubergine dip & barbecued poppadums

A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal507
fat33g
saturates10g
carbs17g
sugars28g
fibre9g
protein22g
salt0.3g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now