Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
567 kcal
-
Course
Main Course
-
Cuisine
Fusion, Middle Eastern
Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
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A really simple but delicious Middle Eastern inspired dish, this Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds looks impressive, but can be ready in under 1 hour – and with less than 15 minutes hands on time!
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Ingredients
- 2 large aubergines
- 4 tablespoons olive oil
- salt and pepper
- 1 small red onion diced
- 400 g lamb mince
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon chilli or to taste
- 100 g feta cheese crumbled
- 4 tablespoons mint chopped finely
- 100 g pomegranate seeds (roughly 1 small pomegranate)
Instructions
- Preheat your oven to oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the aubergines in half lengthways and score the flesh in a diamond pattern with a sharp knife, taking care not to cut the aubergine skin. Brush the cut sides with olive oil and season with salt and pepper.
- Place the aubergines side by side in a roasting tray and cover with foil. Put in the preheated oven for 40 minutes, or until the flesh comes away easily with a spoon.
- Meanwhile make the filling. Fry the onion over a low heat for 3 minutes until softened. Turn up the heat and add the lamb mince. Fry for a further 3 minutes, stirring and breaking the mince up with a wooden spoon.
- Next, add the cumin, cinnamon and chilli, plus a little salt and pepper, and fry for a further 2 minutes. Add half the feta and half the mint. Stir and turn off the heat.
- Remove aubergines from the oven and remove and discard the foil. Gently remove the flesh of the aubergines with a dessert spoon. Leave a small amount of the flesh in the aubergine skins, so they don’t collapse.
- Roughly dice the aubergine flesh and add it and add to lamb mixture.
- Fill the aubergine skins with the lamb mixture and return to them to the oven, uncovered, for 10 minutes.
- Top with rest of feta and mint and the pomegranate seeds and serve with salad and/or rice or couscous. Alternatively serve as part of a mezze-style meal.
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
22g
(7%)
Protein
23g
(46%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Cholesterol
95mg
(32%)
Sodium
347mg
(14%)
Potassium
898mg
(26%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
370IU
(7%)
Vitamin C
12.1mg
(13%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 95mg | 32% |
| Sodium | 347mg | 14% |
| Potassium | 898mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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