Inspired by BBC Good Food this recipe uses our organic grass-fed lab mince to stuff aubergines for a quick fix moussaka style dish that celebrates Greek flavours.
Baked Aubergine Stuffed with Lamb Recipe
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Category
Lamb
Cuisine
Meditteranean
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Inspired by BBC Good Food, this moussaka style recipe uses our organic lamb mince stuffed into juicy aubergines for a tasty and easy dinner or lunch time delight!
Ingredients
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4 aubergines
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1 onion chopped
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3 cloves of garlic
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1 red chilli deseeded and chopped finely
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1tbsp ground cinnamon
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1 tbsp garam masala
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1 tsp turmeric powder
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250g lamb mince
-
100g tomatoes chopped
Directions
Preheat the oven to 200C. Heat some olive oil in a pan before adding the onions, garlic and chillis and cook until nice and fragrant, stirring frequently throughout.
Add in the spice and stir until incorporated, then turn off the heat and leave to cool.
Put the lamb mince into a bowl and add your cooked mixture, then knead them together until thoroughly combined.
Cut your aubergines in half and heat some olive oil in a pan, before frying the aubergines until they are nice and golden and soft.
Take them out of the pan and place them on a baking dish, then slit them lengthways down the middle to create a sort of pocket.
Stuff the lamb filling into the pockets you have created and evenly distribute the chopped tomatoes on top.
On top of the aubergines, drizzle some olive oil, then cover with tin foil and cook for 40 minutes until they have cooked through. The take out the oven and remove the foil, cooking for a further 10 minutes.
Serve and enjoy!
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