LAMB-STUFFED AUBERGINES
This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)
Make and share this Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 363.8, Fat 26.8, SaturatedFat 9.5, Cholesterol 51.8, Sodium 229.7, Carbohydrate 22, Fiber 9.1, Sugar 9.9, Protein 13.7
SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )
Make and share this Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) recipe from Food.com.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
- Heat oil in a pan and brown the eggplants lightly on all sides.
- Remove to a plate.
- Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
- Add the pinenuts, spices, parsley and salt and pepper.
- Remove from heat.
- Cut a deep slit along one side of the eggplant and fill with meat mixture.
- Arrange in a baking dish and pour tomato puree on top.
- Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.
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