Lamb Stuffed Aubergines

This is a Rick Stein recipe - although in the interests of cholesterol-lowering, I halved the amount of lamb he uses, added a lot more peppers and skipped the Manchego cheese... Is nevertheless very delicious and is especially good with some rice and a big salad


  • 120g Lamb
  • 1 Large Onion
  • 4 Red Peppers
  • 2 Cloves Garlic
  • 1 Tin of Tomatoes
  • 1/2 tsp Cinammon
  • 3/4 tsp Cumin
  • 1/2 tsp Pimenton Smoked Paprika
  • Pinch Chilli
  • Breadcrumbs

Pre-heat your oven to 200˚c

Halve each Aubergine lengthways and gently score crosses into the flesh (without going right through the skin!).  Drizzle with Virgin Olive Oil and sprinkle with a little Sea Salt

Bake them on a tray in the oven (use greaseproof paper to save on washing up) for around 30 mins or until the flesh is soft and starting to brown just a little

Meanwhile, fry your chopped Onions, your Garlic and your chopped Red Peppers for around 10 to 15 minutes until they are starting to brown a little

Add the spices after a few minutes

Once the Onions are smelling delicious and softening nicely – add the Lamb mince and carry on cooking over a medium to high heat for 5 mins or so

Once the Lamb has browned all over, add the tin of tomatoes and simmer for 5 – 10 mins (you don’t want the mixture too wet).  Season with salt & pepper

Now scoop the flesh out of the cooked Aubergines, chop it all up and add it to to the Lamb mixture

Once you’ve given it all a final stir, spoon the Lamb back into the Aubergines and sprinkle generously with breadcrumbs

Bake in the oven on a baking tray lined with greaseproof paper again (slightly hotter, maybe 220˚c) for 10 mins or until the Breadcrumbs are crispy

This is very good the next day, heated up in the oven and served on toasted sourdough or white bread, with some fresh mint (as in the main image)

Tagged , ,