Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
A really simple but delicious Middle Eastern inspired dish, this Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds looks impressive, but can be ready in under 1 hour – and with less than 15 minutes hands on time!
Course Main Course
Cuisine Fusion, Middle Eastern
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Eb Gargano
Salt and pepper
1small red oniondiced
½teaspoonchillior to taste
100gpomegranate seeds(roughly 1 small pomegranate)
Preheat your oven to oven to 220C / 200C fan / gas mark 7 / 425F.
Cut the aubergines in half lengthways and score the flesh in a diamond pattern with a sharp knife, taking care not to cut the aubergine skin. Brush the cut sides with olive oil and season with salt and pepper.
Place the aubergines side by side in a roasting tray and cover with foil. Put in the preheated oven for 40 minutes, or until the flesh comes away easily with a spoon.
Meanwhile make the filling. Fry the onion over a low heat for 3 minutes until softened. Turn up the heat and add the lamb mince. Fry for a further 3 minutes, stirring and breaking the mince up with a wooden spoon.
Next, add the cumin, cinnamon and chilli, plus a little salt and pepper, and fry for a further 2 minutes. Add half the feta and half the mint. Stir and turn off the heat.
Remove aubergines from the oven and remove and discard the foil. Gently remove the flesh of the aubergines with a dessert spoon. Leave a small amount of the flesh in the aubergine skins, so they don’t collapse.
Roughly dice the aubergine flesh and add it and add to lamb mixture.
Fill the aubergine skins with the lamb mixture and return to them to the oven, uncovered, for 10 minutes.
Top with rest of feta and mint and the pomegranate seeds and serve with salad and/or rice or couscous. Alternatively serve as part of a mezze-style meal.
Nutrition information is approximate and meant as a guideline only.