Rick Stein's lamb-stuffed aubergines with Manchego cheese recipe Recipe

Name: Rick Stein's lamb-stuffed aubergines with Manchego cheese recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Aubergines, each weighing about 275g; 6 tbsp Olive oil; 1 Medium onion finely chopped; 4 Garlic cloves, finely chopped; 1 Large red pepper, seeded and chopped; 1.5 tsp Freshly ground cumin seeds; 1 tsp Ground cinnamon; 0.5 tsp Freshly ground nutmeg; 1 tsp Pimenton dulce (smoked sweet Spanish paprika); 1 Large pinch of crushed dried chillies; 500 g (17.6oz) Minced lamb; 6 tbsp Tomato sauce (ideally freshly made); 100 g (3.5oz) Manchego cheese, coarsely grated; 1 Good pinch salt and freshly ground black pepper

Servings: persons

4 Aubergines, each weighing about 275g
6 tbsp Olive oil
1 Medium onion finely chopped
4 Garlic cloves, finely chopped
1 Large red pepper, seeded and chopped
1.5 tsp Freshly ground cumin seeds
1 tsp Ground cinnamon
0.5 tsp Freshly ground nutmeg
1 tsp Pimenton dulce (smoked sweet Spanish paprika)
1 Large pinch of crushed dried chillies
500 g (17.6oz) Minced lamb
6 tbsp Tomato sauce (ideally freshly made)
100 g (3.5oz) Manchego cheese, coarsely grated
1 Good pinch salt and freshly ground black pepper

1
Preheat the oven to 200C/gas 6.
2
Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin.
3
Place them side by side on a baking tray and drizzle each half with 11/2 teaspoons of the oil, season with salt and bake for about 30 minutes or until the flesh is soft and tender but not browned.
4
Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan.
5
Add the onion, garlic, red pepper and spices and fry gently for 10 minutes.
6
Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned.
7
Stir in the tomato sauce and leave to simmer for 5 minutes.
8
Remove the aubergines from the oven and increase the temperature to 220C/gas 7.
9
Using a dessertspoon, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick.
10
Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste.
11
Spoon the mixture into each aubergine shell and sprinkle with the grated cheese.
12
Bake for 9-10 minutes until golden brown.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 Aubergines, each weighing about 275g, 6 tbsp Olive oil, 1 Medium onion finely chopped, 4 Garlic cloves, finely chopped, and more.

Yes, Rick Stein's lamb-stuffed aubergines with Manchego cheese 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.

Rick Stein's lamb-stuffed aubergines with Manchego cheese recipe

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