Dinner/ Lamb/ Middle Eastern recipes/ Oven dishes

Stuffed Aubergine with Lamb, Grilled Vegetables and Couscous Salad

9 September 2020

Wow this stuffed aubergine packs a punch! Although in the picture it looks a bit black and dry, the stuffing itself was juicy and rich and scrumptious. We were just too hungry to wait for another picture, so you’ll just have to take my word for it ;-). Recipe will follow on my site shortly!

For the sides I kept it quite simple. Grill your vegetables of choice in a grill pan, a skillet or even in the oven in an oven dish. I used yellow and red peppers, courgette and leek. I love how the charred leeks rings make it look like little trees stumps.

Make the couscous according to the package and add your ingredients of choice, I just used what we had in the fridge. As we already have so many flavours and ingredients I kept it quite simple: tomato, parsley, spring onion and feta cheese. For seasoning I added 1 tbsp of red wine vinegar, a good drizzle of olive oil, pepper, salt and chili flakes.

Stuffed Aubergine with Lamb, Grilled Vegetables and Couscous Salad

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Dinner Middle Eastern
By Saffron Serves: 4
Prep Time: 30 Cooking Time: 30 Total Time: 1 hour

Ingredients

  • Stuffed Aubergines
  • 2 aubergines
  • 1 onion - chopped
  • 2-3 garlic cloves - sliced
  • 1 heaped tbsp tomato paste
  • 300 grams minced lamb or beef
  • 1 medium sized tomato - cubed
  • 1 tsp cumin powder
  • 1 tsp koriander powder
  • 1 tsp cinnamon powder
  • 1 tsp paprika powder
  • Optional: grated parmesan & breadcrumbs
  • Sides
  • Mixed vegetables to grill, i.e. leek, peppers, courgette, mushrooms
  • Couscous salad
  • Couscous for 4 ppl, prepped according to packaging
  • Toppings i.e. feta, pine nuts, chopped parsley, tomato, spring onion etc.
  • Dressing: 1 tbsp red wine vinegar (or lemon juice), olive oil and seasoning

Instructions

Stuffed Aubergines

1

Halve the aubergines, cut little squares with a sharp knife and hollow out with a spoon. The skin should be about 5 mm thick. Set the aubergine cubes aside for now.

2

Brush olive oil all over the inside of the skin and season well. Place in a preheated oven for 30 minutes (200 C)

3

In a frying pan add some olive oil and sauté the aubergine cubes on a medium heat for about 10 minutes, stirring often and seasoning well. When slightly caramelized and softened remove from pan.

4

In same pan add a chopped onion, sauté for 3 minutes. Then add 2-3 chopped garlic cloves and a heaped tbsp of tomato paste, sauté for 3 minutes. Then add 300 grams of lamb mince. (You can also leave the lamb out and only add vegetables to keep it veggie!). Sauté until browned and almost done all the way through.

5

Add back the aubergine, and then add the spices: 2 tsp cumin powder, 1 tsp coriander powder, 1 tsp cinnamon, 1 tsp paprika powder. Stir through and let the aubergine and minced lamb soak up all the flavours.

6

Add a chopped tomato for extra juiciness and stir through.

7

Remove the aubergine cups from the oven and fill with the lamb mixture. If you want some extra crunch you can top off with some breadcrumbs and grated parmesan. return to oven for 20 minutes.

In the meantime you can make the sides:

8

Grill your vegetables of choice in a grill pan, a skillet or even in the oven in an oven dish.

9

Make the couscous according to the package and add your ingredients of choice, I just used what we had in the fridge. As we already have so many flavours and ingredients I kept it quite simple: tomato, parsley, spring onion and feta cheese. For seasoning I added 1 tbsp of red wine vinegar, a good drizzle of olive oil, pepper, salt and chili flakes.

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