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Stuffed Aubergines With Lamb

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Ingredients
  Aubergines 2
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Onion 1 , sliced
  Bottled hot pepper sauce 1 Teaspoon
  Chili powder 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Ground coriander 1 Teaspoon
  Tomato 1 , chopped
  Lean lamb leg 12 Ounce, minced (350 Gram)
  Green pepper 1 , roughly chopped
  Orange pepper 1 , roughly chopped
  Chopped fresh coriander 30 Milliliter (2 Tablespoon)
  Onion 1⁄2 , sliced
  Cherry tomatoes 2 , quartered
  Coriander leaves 4
Directions

1. Cut the aubergines in half lengthways and cut out most of the flesh and discard. Place the aubergine shells in a lightly greased ovenproof dish.
2. In a saucepan, heat 15 ml / 1 tbsp oil and fry the onion until golden. Gradually stir in the ginger, chilli powder, garlic, turmeric, salt and ground coriander. Add the tomato, lower the heat and stir-fry for 5 minutes.
3. Preheat the oven to 180°C/350°F/ Gas 4. Add the minced lamb and stir-fry over a medium heat for a further 7-10 minutes.
4. Add the chopped peppers and fresh coriander to the lamb mixture, and stir well.
5. Spoon the lamb mixture into the aubergine shells and brush the edges of the shells with the remaining oil. Bake in the preheated oven for about 20-25 minutes until cooked through and browned on top.
6. Serve with the garnish ingredients and either a green salad or plain boiled rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Occasion: 
Thanksgiving
Ingredient: 
Lamb
Interest: 
Everyday

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