Aubergines Stuffed With Lamb Recipe

Name: Aubergines Stuffed With Lamb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Aubergines Salt Sunflower oil for frying; 1 x Tomato, thickly sliced; 4 x 15 cm long, spindly, mild green chillies or possibly 1 small green pepper, Seeded and cut into wide strips; 1 lrg Onion, minced; 25 gm Butter; 450 gm Tender lamb cut into 2cm cubes; 1/2 tsp Grnd chilli Salt and pepper; 1 lrg Tomato, weighing around 225g skinned, seeded and diced; 2 Tbsp. Tomato puree; 1 tsp Sugar

Servings: persons

1
Slice the stems off the aubergines.
2
Take 4 strips of peel off each one from top to tail, so which it is striped with purple skin and white flesh.
3
Place in a basin, sprinkle over 1 generous Tbsp.
4
of salt, cover with water and leave for an hour to soak, turning occasionally.
5
Drain the aubergines and dry.
6
Heat a 2.5cm depth of sunflower oil in a frying pan large sufficient to take all the aubergines (or possibly, if necessary, cook in 2 batches).
7
Fry the aubergines, turning till browned on all sides and tender (this should take about 15-20 min).
8
Drain on kitchen paper.
9
Place in an oiled ovenproof dish and cut a deep slit in each one along its length, without cutting through the ends.
10
Gently ease open to create a pocket for the filling.
11
Make the filling while the aubergines are soaking.
12
Fry the onion in the butter till tender without browning.
13
Add in the lamb, chilli and some pepper and fry, stirring occasionally for 10 min.
14
Add in the diced tomato, tomato puree and sugar and cook for a further 5 min.
15
Pour in 150ml water, season with salt and simmer, covered, for about 1 hour, till the meat is very tender.
16
Preheat the oven to 200C/400F/gas6.
17
Fill the aubergines with the meat and pour over any juice which remains in the pan.
18
Place a slice of tomato and a green chilli (or possibly wide strip of green pepper) on top of each one.
19
Bake in the oven for 20 min.
20
Serve or possibly warm hot.

38197

kcal

Calories

2920

Fat

Carbs

2842

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 x Aubergines Salt Sunflower oil for frying, 1 x Tomato, thickly sliced, 4 x 15 cm long, spindly, mild green chillies or possibly 1 small green pepper, Seeded and cut into wide strips, 1 lrg Onion, minced, and more.

Yes, Aubergines Stuffed With Lamb Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergines Stuffed With Lamb Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions