Recipes
Recipes

Stuffed aubergines

This wonderfully simple rustic dish packs a real flavour punch with herbs, succulent lamb mince and juicy tomatoes

This wonderfully simple rustic dish packs a real flavour punch with herbs, succulent lamb mince and juicy tomatoes

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(12 votes)
Cooking Time

Cook: 1 Hour 5 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.80 per serving

Nutritional Information

Each 401g serving contains

Energy
2218kj
530kcal
27%
Fat
30.0g
High
43%
Saturates
13.0g
Med
65%
Sugars
10.0g
Med
11%
Salt
1.20g
Med
20%
of your reference intake.
Typical energy values per 100g:
553kJ/132kcal

Ingredients

4 large aubergines

2 tbsp olive oil

1 onion, chopped

500g pack Asda Lamb Mince

1 garlic clove, finely chopped

1 level tbsp flour

1 level tsp ground cinnamon

2 level tsp dried oregano

1 lamb stock cube dissolved in 150ml hot water

3 tbsp tomato purée

75g Cheddar cheese, grated

50g fresh white breadcrumbs

Method

1
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the aubergines in half and brush with oil. Bake, cut side up, for 10 minutes. Scoop out the flesh, leaving a ½ cm shell. Chop the flesh.
2
Fry the onion in the rest of the oil until soft. Add the lamb and aubergine flesh and cook for 8-10 minutes, stirring frequently. Add the garlic and cook for another minute. Drain off excess fat.
3
Stir in the flour, cinnamon and oregano. Add the stock and tomato purée, cover and simmer for 10 minutes. Add water if needed to prevent it from dying out.
4
Divide between the aubergine shells. Mix the cheese and breadcrumbs together and sprinkle on top. Bake for 15 minutes and serve with salad.