Aubergines Stuffed with Lamb Recipe

Ingredients:

• 4 large aubergines
• 500g minced lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground allspice
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Salt and pepper, to taste
• 3 tbsp olive oil

Instructions:

1. Cut the aubergines in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1 cm thick shell. Chop the scooped out flesh into small pieces.
2. Preheat the oven to 200°C (180°C fan).
3. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
4. Add the minced lamb and cook until browned, breaking up any lumps with a wooden spoon.
5. Add the chopped aubergine, tomato paste, cinnamon, cumin, oregano, allspice, coriander and cayenne pepper. Stir well and cook for a further 3-4 minutes.
6. Remove the pan from the heat and stir in the chopped parsley and mint. Season with salt and pepper to taste.
7. Stuff the aubergine shells with the lamb mixture and place on a baking sheet.
8. Bake in the preheated oven for 25-30 minutes, until the aubergines are tender and the top is golden brown.

Verdict:

Aubergines stuffed with lamb is a delicious and hearty dish that’s packed with flavor. The combination of tender lamb, fragrant spices and juicy aubergine is truly irresistible.

Serving Suggestions:

These aubergines stuffed with lamb are perfect as a main course served with a side salad or rice. They can also be served as an appetizer or party food. Garnish with some fresh herbs and a dollop of yogurt for a finishing touch.