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Stuffed Aubergines With Lamb
Minced lamb and aubergines go together beautifully. This is an attractive dish, using different coloured peppers in the lightly spiced stuffing mixture.
Ingredients
2 medium aubergines
30ml/2 tbsp vegetable oil
1 medium onion, sliced
5ml/1 tsp grated fresh root ginger
5ml/1 tsp chilli powder
1 garlic clove, crushed
1.5ml/¼ tsp turmeric
5ml/1 tsp salt
5ml/1 tsp ground coriander
1 medium tomato, chopped
350g/12oz minced lean lamb
1 medium green pepper, roughly chopped
1 medium orange pepper, roughly chopped
30ml/2 tbsp chopped fresh coriander
FOR THE GARNISH
½ onion, sliced
2 cherry tomatoes, quartered
Fresh coriander sprigs
Details
Serves: 4
Method
1. Cut the aubergines in half lengthways with a heavy knife. Scoop out most of the flesh and reserve it for another dish. Brush the shells with a little vegetable oil.
2. In a medium saucepan, heat 15ml/1 tbsp oil and fry the sliced onion until golden brown. Stir in the grated ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the chopped tomato, lower the heat and cook for about 5 minutes, stirring continuously.
3. Add the minced lamb to the saucepan and continue to cook over a medium heat for about 7-10 minutes. Stir in the chopped fresh peppers and the fresh coriander.
4. Spoon the lamb mixture into the aubergine shells and brush the edges of the shells with the remaining oil. Cook on a medium barbecue for 15-20 minutes until cooked through. Garnish with sliced onion, cherry tomatoes and coriander, and serve with rice, if liked.
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