Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
567 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern
Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds
Description
Lamb Stuffed Aubergines with Mint, Feta and Pomegranate Seeds begins by roasting halved aubergines scored in a diamond pattern to soften the flesh without breaking the skin. Meanwhile, lamb mince is cooked with red onion and warmly spiced with cumin, cinnamon, and chili for depth. Incorporating feta and mint into the lamb adds creamy and herbal notes to the savory filling.
The dish combines the soft texture of roasted aubergine with the crumbly, fragrant lamb filling. The final assembly includes a sprinkle of pomegranate seeds, which introduce bursts of tart sweetness and color contrast. Roasting at a high temperature and covering initially helps cook the aubergine evenly and retain moisture.
This recipe works well as a hearty main with a balance of meatiness, richness, and freshness. The combination of spices complements the lamb without overwhelming it, and the fresh herbs and pomegranate lighten the dish’s flavor profile. It is suitable for an occasion where a flavorful, composed vegetable dish is desired alongside other meal components.
Ingredients
- 2 aubergine large
- 4 tablespoons olive oil
- salt
- black pepper
- 1 red onion diced, small
- 400 g lamb mince
- 1 teaspoon cumin ground
- 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 info is approximate; consider this a guideline rather than exact values.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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