Lamb-stuffed aubergines
10
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Gentle spices and the toasty crunch of pine nuts make these lamb-stuffed aubergines a treat, whether it’s for a weeknight meal or cooking up a feast for friends at the weekend
Ingredients
Aubergine
4 medium
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Onion
1 medium
Lean Lamb Mince (less than 16% fat), raw
300 g
Garlic
3 clove(s)
Ground Cumin
3 teaspoon(s), level
Allspice
2 teaspoon(s)
Tinned Tomatoes
1 can(s), large
Brown rice, boiled
165 g
Pine nuts
2 tablespoon(s)
Parsley, fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
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