Aubergine Filled with Lamb Mince and Topped with Creamy Sauce
Aubergines subtle sweet flavor and soft texture is the perfect casing for our spiced lamb mince topped with a creamy white sauce.
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Quick and Easy,
500g Quality Mark lamb mince
Eggplant and lamb mix
3, medium-sized aubergine
1, finely chopped onion
4, finely chopped garlic cloves
1 and 1/2 tsp cumin seeds
1 and 1/2 tsp, grated nutmeg
pinch, dried chilli flakes
1 cup, tomato passata
1 tbsp tomato, paste, canned
1 tsp worcestershire sauce
3 and 1/2 cups cream
1 bay leaf
2-3 flat-leaf parsley
1, sliced onion
3 whole peppercorns
3 tbsp white flour
2, sepearated eggs
1/4 cup, grated parmesan cheese
To Make Aubergine
To Make Sauce
Preheat the oven to 180°C.
Cut aubergines in half lengthwise, drizzle with a little oil and place into the oven flesh side up in a lined roasting dish for 35-40 minutes until just soft.
Scoop out the flesh, leaving skins with a layer of flesh about 1cm thick.
Roughly chop flesh and place back in aubergine skins.
Return skins to roasting dish and set aside.
Heat a dash of oil in a large frying pan over a medium-high heat and add the lamb mince.
Once brown, set aside. Lower heat and cook the onion and garlic slowly until very soft, then add spices and fry for 30 seconds until aromatic.
Stir in tomato passata, tomato paste and Worcestershire sauce and return lamb mince to the frying pan.
Simmer for 5 minutes and season to taste.
Nutrition Information per Serving (373g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)