Lamb Stuffed Aubergine
From ‘Hello Fresh’
Courses
Main
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
Ingredients
4
x aubergines
2
x onions
chopped
2
x carrots
chopped
500
g
lamb mince
8
tbsp
water or stock
2
tbsp
Chermoula
a Moroccan spice blend
6
tbsp
cheese
I use goat’s and about 3only
Instructions
Preheat the oven to 220oC.
Slice the aubergines in half lengthways then score diagonal lines into the white flesh, almost through to the skin but not quite.
Brush some oil (rapeseed, sunflower or melted coconut) onto the flesh and bake in the oven for around 25-30 minutes.
Sauté the onion and carrots in some oil on a medium heat for around 5 minutes, then add the mince.
Once the meat is browned, add the water or stock and Chermoula and cook for a further 5 minutes.
When the aubergines are soft, scoop out the flesh being careful not to cut the skins and add this to the mince mixture.
Season the mixture as desired and add this back into the aubergine skins and sprinkle the cheese over the top.
Return these back to the oven for another 5 minutes until the tops are golden brown.