For a twist on the more traditional stuffed peppers, have a go at this stuffed aubergines recipe (or eggplant for my American and Australian friends). A slightly more sophisticated, and arguably tastier, alternative. A Greek-inspired dish influenced by one of my favourite all-time dishes, lamb moussaka. These stuffed aubergines are filled with lamb mince and a host of other delicious ingredients. A tasty dinner treat!
1 chopped small white onion
2 chopped garlic cloves
200g lamb mince
Tin of chopped tomatoes
1 tsp cinnamon
Large handful of mozzarella
Small handful of breadcrumbs
Sprinkling of fresh basil leaves
Salt & pepper
- Pre-heat oven to 180C. Cut the aubergines in half lengthways and scoop out the flesh, leaving a 1cm thick shell. Do not throw away the aubergine pulp as we will use this in the next step. Place on a baking tray, drizzle with oil and season with salt & pepper. Bake for 20 minutes.
- Meanwhile, heat 1 tsp of olive oil in a pan and add the chopped onions and garlic. Fry for a few minutes then add the lamb mince. Once browned, add the chopped tomatoes, cinnamon and roughly two thirds of the aubergine pulp scooped out in step one. Give it a stir and leave to simmer for about 30 minutes.
- Spoon the lamb mince mixture into the aubergines and bake in the oven for 10 minutes.
- Remove the stuffed aubergines from the oven, add the mozzarella and breadcrumbs on top and then bake for a further 10-15 minutes.
- To brown the breadcrumbs, pop under the grill for a couple of minutes – but keep a very close eye, as they burn very quickly. Sprinkle a few leaves of fresh basil on top for the finishing touch and serve with an optional salad.
Not only are these stuffed aubergines utterly delicious, they also pack some great health points. Aubergines boast a myriad of health benefits, from lowering your risk of heart disease to reducing acne. Now there’s an excuse to get cooking with aubergines!
For an alternative dinner recipe, have a look at my lemon tarragon salmon recipe. Let me know how you get on!