Lamb and Yoghurt Stuffed Aubergines

lamb and greek yoghurt stuffed aubergine

This is a middle-eastern style recipe that is easy to make with ingredients you can find pretty much anywhere. I originally found this recipe on the five:am website, and slightly adapted it. It’s easy to make, healthy, and makes for a really creative meal.

I used 2 large aubergines for this, which is enough for 2 people. I only ate one half of the aubergine for dinner, meaning I had leftovers to take to work the next day!

Here’s what you’ll need:

  • 2 large aubergines
  • 500 gr lean lamb mince
  • 3 shallots, diced finely
  • 2 cloves garlic, crushed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 cup Greek style yoghurt
  • 50g toasted pine nuts
  • 1 tablespoon chopped fresh mint
  • salt & pepper to taste
  • grated Emmental cheese (optional)

For the yoghurt sauce

  • 1/2 cup Greek style yoghurt
  • handful of chopped mint leaves
  • juice of half a large lemon
  • 1 garlic clove, crushed
  • salt & pepper to taste

Directions:

Slice the aubergine in half length-wise and scoop out all the flesh, making sure not to tear the skin. Finely dice the aubergine flesh and set aside for later. Wash the aubergine skins, place them on a baking tray and sprinkle with coarse sea salt and leave to sweat about 20 minutes while you prepare the filling.

In a large frying pan, heat a splash of olive oil and brown the lamb mince well. Remove the mince from the pan, drain and set aside for later.

Return the same pan to the heat and add a little olive oil. Add the shallots, garlic and diced aubergines to the pan and start frying. About 5 minutes later, add the seasoning and keep stirring for about another 5 minutes. You’ll notice that the aubergine will dramatically reduce in size as it cooks.

Remove the aubergine mix from the heat, and add to the lamb. Mix well to combine, stir in the pine nuts, fresh mint and the Greek yoghurt.

Now, rinse the aubergine skins that have been sweating, and pat dry with kitchen paper. Arrange the aubergine skins on a shallow baking dish and spoon the lamb mixture into them.

Cover with kitchen foil and place in a pre-heated 180°C oven for approximately 40 minutes.

As an optional extra, after cooking remove the foil, sprinkle some grated cheese (I used Emmental) and place back in the oven for a further 5 minutes.

Serve with the yoghurt sauce, (where you just need to combine the ingredients listed above) and a healthy side salad.

Enjoy!

One thought on “Lamb and Yoghurt Stuffed Aubergines

  1. Pingback: Minced Lamb & Feta Skewers | Joana vs. The World

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