Stuffed aubergines

Stuffed aubergines

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

By , 21 September 2015
Stuffed aubergines
  • Ready in: 65 mins
  • Serves: 4
  • Price: £1.80 per serving
Nutritional Info
Each 401g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 2219KJ 530KCAL
of your reference intake.
Typical energy values per 100g: 553kJ/132kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Divide between the aubergine shells. Mix the cheese and breadcrumbs together and sprinkle on top. Bake for 15 minutes and serve with salad.