Lamb Stuffed Aubergines Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
• Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
• In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
• Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
• Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
• Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Make the filling: Heat the olive oil in a heavy-based pan, add the onions, garlic and chillies and cook, stirring often, until fragrant. Add the sugar, currants and pine nuts, and fry until the onions are golden. Stir in the ground spices, season, turn off the heat and leave to cool.
• Tip the lamb into a bowl. Add the cooled onion and spice mixture, then the coriander, and season. Using your hands, knead the ingredients together until they are well mixed, then set aside.
• Cut the aubergines in half, keeping the stalk intact. Heat a thin layer of vegetable oil in the heavy-based pan. Fry the aubergines until they are soft and golden brown all over, about 6-8 mins. Remove with a slotted spoon and place them side-by-side in a baking dish. Using a sharp knife, slit each one lengthways down the middle to form a pocket - don't cut through the ends or the base. Stuff the lamb filling into each one and place 2-3 slices tomato on top of each one. You can prepare the stuffed aubergines to this stage and chill before cooking, up to a day ahead.
• Drizzle a little olive oil over the top, cover the dish with foil and bake for about 40 mins, or until cooked through. Remove from oven and discard foil. Cook again, uncovered, for 10 mins until the tomato has lightly caramelised. To serve, sprinkle a little chopped coriander over the top and squeeze over lemon slices.

Steps:

• Preheat oven to gas mark 6/400F/200°C.
• Wipe clean the aubergines and leave the neck on.
• Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
• To prepare the stuffing:.
• Heat the butter in the same pan, add in the onions and fry them till brown.
• Add the minced meat, season with the spices and salt and pepper and give it a good mix.
• Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
• Split each aubergine lengthwise from one side.
• Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
• Sprinkle any remaining stuffing over the aubergines.
• To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
• Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
• Top each aubergine with a slice of tomato.
• Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
• Remove from oven and serve hot with rice.

Steps:

• Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
• Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
• When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

Steps:

• First, make the red sauce. Heat a little oil in a pan, then add the cumin seeds and fry until they smell fragrant. Add the rest of the ingredients along with ½ tsp salt and 200ml water, and cook until the sauce thickens a little - it should be the consistency of single cream.
• Trim the tops off the baby aubergines, then peel strips of skin off in stripes and hollow out the core out with a small sharp knife or the end of a teaspoon. Soak the aubergines in salted cold water so they keep their colour, then drain well, squeeze lightly and pat dry.
• Fill a pan one-third full of oil and heat until a cube of bread browns in 30 seconds. Deep-fry the flatbread pieces until they are crisp and browned but not burnt, about 30-40 seconds. Drain well. Deep-fry the aubergine in batches for 4-5 mins until browned and tender, then drain on kitchen paper.
• Fry the minced lamb in a pan with a little olive oil until browned and cooked through, then add the pine nuts and season. Stuff the aubergines with the lamb mince mixture - you can either stuff the mince into the hole at either end, or split the aubergines and then add the stuffing (this way allows you to get more lamb in). Put the stuffed aubergines in a pan with 6 tbsp of the red sauce and cook for 5 mins.
• Put the Greek yogurt, tahini, lemon juice, garlic and some salt in a bowl, and mix well. If it feels a little thick, add some cold water. You can make this ahead and chill in the fridge until ready to serve.
• To serve, spoon the tahini yogurt into a large bowl. Top with a handful of the flatbread chips, the aubergines and all the red sauce. Finish with a sprinkle of cashew nuts, then serve the rest of the chips on the side.