Photo by Julia Filirovska on Pexels
Mediterranean Lamb Stuffed Aubergine
Oven-roasted aubergine halves are stuffed with browned lamb, onion, garlic, oregano, tomato puree, feta and pine nuts.
- 300 g aubergine
- 100 g lamb mince
- 100 g cherry tomatoes
- 60 g red onion
- 40 g feta cheese
- 20 g pine nuts
- 10 g fresh mint
- 1 tsp dried oregano
- 3 tbsp olive oil
- 2 whole garlic cloves
- 1 tbsp tomato puree
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve aubergine lengthwise, score flesh in crosshatch pattern.
- Step 2
Brush cut sides with 2 tbsp olive oil, season with salt and pepper. Roast cut-side down for 25 minutes.
- Step 3
Meanwhile, dice onion and mince garlic. Halve cherry tomatoes. Crumble feta cheese.
- Step 4
Heat remaining oil in a pan, sauté onion for 4 minutes until softened.
- Step 5
Add lamb mince, cook for 5 minutes breaking up with spoon until browned.
- Step 6
Add garlic, oregano, tomato puree. Cook 2 minutes until fragrant.
- Step 7
Add cherry tomatoes, cook 3 minutes until softened. Season with salt and pepper.
- Step 8
Remove aubergines from oven, carefully scoop out flesh leaving 1cm border.
- Step 9
Roughly chop scooped aubergine flesh, stir into lamb mixture with chopped mint.
- Step 10
Fill aubergine shells with lamb mixture, top with crumbled feta and pine nuts.
- Step 11
Return to oven for 15 minutes until feta is golden and filling is hot.
- Step 12
Serve immediately garnished with extra mint leaves.
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