Serves 4
85 min
Lamb-Stuffed Aubergines
Recipe GLPRf40cdb49e38489
Roasted aubergine halves stuffed with a fragrant spiced lamb filling featuring pine nuts, sultanas, and fresh parsley. The aubergines are first softened in the oven, then combined with a caramelized lamb mixture enriched with warm spices like paprika and ras el hanout. A satisfying, aromatic main course that brings together North African flavors in an elegant presentation.
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Ingredients
4 medium aubergines, halved lengthways and scored diagonally
2½ tbsp olive oil
500 g lamb mince
1 red onion, finely chopped
1 tsp paprika
2 tsp ras el hanout
50 g sultanas
50 g pine nuts
½ small pack fresh parsley, chopped
green salad for serving
Directions
Preheat the oven to 200°C (180°C fan / gas mark 6). Arrange the aubergine halves on one or two large baking trays with the cut sides facing up. Drizzle with 2 tablespoons of the olive oil and season generously with salt and pepper. Cover tightly with foil and roast for 50 minutes until the flesh is very tender.
While the aubergines cook, prepare the lamb stuffing. Heat the remaining oil in a large frying pan over high heat. Add the lamb mince, breaking it up with the back of a wooden spoon as it cooks. Fry for 5–6 minutes, stirring occasionally, until most of the liquid has evaporated and the mince begins to brown.
Add the chopped red onion, paprika, and ras el hanout to the pan. Continue cooking for another 5 minutes, stirring frequently, until the meat is deeply browned and caramelized with a sticky glaze. Stir in the sultanas, pine nuts, and fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside.
Remove the foil from the aubergines. Using a spoon, carefully scoop out most of the soft flesh from each aubergine half, leaving a thin shell intact, and stir that flesh into the lamb mixture. Spoon the lamb and aubergine mixture evenly into each hollowed aubergine half.
Return the filled aubergines to the oven, uncovered, for 8–10 minutes until heated through and piping hot. Serve immediately alongside a fresh green salad.
