Lamb Stuffed Aubergines

Which meat has fewer calories, more omega-3’s and less saturated fat than beef? It’s lamb!

Ingredients

• 250g minced lamb
• 4 aubergines
• 75g red pepper
• 80g red onion
• 20g parmesan
• 200g passata
• 1 clove garlic
• ½ tsp cumin seeds
• 1/4 tsp cinnamon
• ½ tsp paprika
• ½ tsp dried chilli flakes
• 4 tbsp olive oil
• pinch nutmeg
• salt & pepper

Method

1. Preheat oven to 180°c fan / 200°c electric / gas mark 6
2. Slice the aubergines in half length ways, score the inside flesh in a lattice pattern, drizzle with the olive oil and roast on a baking tray in the oven for around 20 mins or until the flesh is soft enough to scoop out
3. Meanwhile in a large none-stick pan heat a touch of oil before frying the onion, garlic and red pepper for 3-5 mins before adding the minced lamb. Continue to stir fry the lamb until browned. Sprinkle over the dried spices, mix well before adding the passata, season with salt and pepper, reduce the heat to a simmer, cover and leave on a low heat for 10 mins.
4. Once the aubergine’s are cooked, leave to cool before scooping out the middle of the flesh with a spoon leaving some flesh around the sides. Spoon in the lamb mixture, top with grated parmesan then grill to melt the cheese until slightly golden.
5. Serve with a green salad.