4 medium, halved lengthways
Calorie controlled cooking spray
1 medium, finely chopped
Lean Lamb Mince (less than 16% fat), raw
3 clove(s), crushed
3 teaspoons, level
1 can(s), large
Brown rice, boiled
165 g, (65g uncooked)
2 tablespoons, chopped, to garnish
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper. Arrange the aubergines, cut-side up, in a single layer on the tray. Season and lightly mist with cooking spray. Bake for 30 minutes, or until the aubergines are golden and tender.
- Meanwhile, heat the oil in a large frying pan set over a medium heat. Fry the onion, stirring, for 5 minutes until softened. Turn up the heat to high. Add the mince and cook, stirring to break up any lumps, for 3 minutes, or until browned. Stir in the garlic, cumin and allspice, and fry, stirring, for 1 minute, or until fragrant. Stir in the tomatoes and rice, then season.
- When the aubergines are cooked, scoop out the flesh using a small spoon, without cutting through the skin. Coarsely chop the lesh and stir into the lamb mixture, then spoon into the aubergine shells. Sprinkle with the pine nuts and bake for 20 minutes, or until tender and golden. Serve garnished with the parsley.