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Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
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5 from 5 votes

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 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 567kcal
Author Eb Gargano

Ingredients

  • 2 large aubergines
  • 4 tablespoons olive oil
  • Salt and pepper
  • 1 small red onion diced
  • 400 g lamb mince
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon chilli or to taste
  • 100 g feta cheese crumbled
  • 4 tablespoons mint chopped finely
  • 100 g pomegranate seeds (roughly 1 small pomegranate)
Metric - US Customary

Instructions

  • 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.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 567kcal | Carbohydrates: 22g | Protein: 23g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 347mg | Potassium: 898mg | Fiber: 8g | Sugar: 13g | Vitamin A: 370IU | Vitamin C: 12.1mg | Calcium: 183mg | Iron: 3mg