• 2servings
  • 60minutes
  • 580calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Zinc, Copper, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small aubergines

  2. olive oil

  3. 250g minced lamb

  4. 1 onion , finely chopped, and 1 crushed garlic clove

  5. 1/2 tsp cinnamon

  6. 1/2 tsp cumin

  7. pinch dried oregano

  8. 6 tomatoes

  9. 1 tbsp tomato puree

  10. 200ml chicken or vegetable stock

  11. 150ml pot natural yogurt

  12. 1/2 cucumber , seeds scooped out with a teaspoon, finely diced

  13. bag salad leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/fan 180C/gas 6. Halve the aubergines lengthways, leaving the stalk intact if you can. Cut a border 1cm in from the edge of each aubergine, then scoop out the flesh so you are left with 4 shells. Rub these all over with oil and season the inside, then put in a large baking dish (about 20 x 28cm). Cover with foil and bake for 30 minutes.

  2. Roughly dice the leftover aubergine flesh. Heat 1 tbsp oil in a large non-stick frying pan then add the aubergine and cook for about 8 minutes, until browned and softened. Scoop out the aubergine from the pan then add the lamb and cook until browned, then add the onion and garlic and cook for a few minutes until softened. Add the spices and cook for 2 minutes, then chop 4 of the tomatoes and add with the tomato purée and stock. Simmer for 10-15 minutes until thickened.

  3. Take the aubergines out of the oven. Fill the cavities with the lamb mix, then thinly slice the remaining tomatoes and lay over the top. Put back in the oven uncovered for 30 mins until the aubergines are meltingly soft.

  4. Mix the yogurt with the cucumber, season and serve with the aubergines and salad.


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