Another recipes that is high in protein, fibre and fats, very tasty and filling. Lets get to it!
- 2 large aubergine
- 1 onion (chopped)
- 4 garlic cloves (finely chopped)
- 1 large red pepper (chopped)
- 1½ tsp cumin
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 500g lean lamb mince or diced lamb blitzed in a food processor
- 6 tbsp passata (i’m sure tinned tomatoes would work too)
- large pinch of crushed dried chillies (optional)
- splash of white wine or cider vinegar (optional)
- 100g manchego or other hard sheep or goats cheese, coarsely grated (optional)
- salt and pepper
- Preheat the oven to 200C.
- Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of rice bran oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.
- Meanwhile, heat a small amount of rice bran oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and vinegar to taste and simmer for five minutes.
- Remove the aubergines from the oven and increase the temperature to 220C. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown.
As with all recipes you may have to play with the quantities and cooking times.
A side salad to go along with this wouldn’t go a miss too.
Enjoy and feel free to share with your friends 🙂