Photo of Lamb-stuffed aubergines by WW

Lamb-stuffed aubergines

Points® value
Total Time
1 hr 5 min
15 min
50 min
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



4 medium, halved lengthways

Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 tablespoon(s)


1 medium, finely chopped

Lean Lamb Mince (less than 16% fat), raw

300 g


3 clove(s), crushed

Ground Cumin

3 teaspoon(s), level


2 teaspoon(s)

Tinned Tomatoes

1 can(s), large

Brown rice, boiled

165 g, (65g uncooked)

Pine nuts

2 tablespoon(s)

Parsley, fresh

2 tablespoon(s), chopped, to garnish


  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.