Spiced Aubergine
Aubergine Filled with Lamb Mince and Topped with Creamy Sauce
6
Serves
45 mins
Prep Time
20 mins
Cook Time
Recipe author
Kathy Paterson
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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High Iron
Low Sodium
Ingredients
Lamb
500g Quality Mark lamb mince
Eggplant and lamb mix
3 aubergines
medium-sized
1 onion
finely chopped
4 garlic cloves
finely chopped
1 1/2 tsp cumin seeds
1/2 tsp grated nutmeg
pinch of dried chilli flakes
1 cup tomato passata
i
1 Tbsp tomato paste
1 tsp Worcestershire sauce
White Sauce
3 1/2 cups cream
1 bay leaf
2-3 stalks flat-leaf parsley
1 onion
sliced
3 whole peppercorns
50g butter
3 Tbsp white flour
2 eggs
separated
1/4 cup grated parmesan cheese
Method
To Make Aubergine
To Make Sauce
To Serve
1
Preheat the oven to 180°C.
2
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.
3
Scoop out the flesh, leaving skins with a layer of flesh about 1cm thick.
4
Roughly chop flesh and place back in aubergine skins.
5
Return skins to roasting dish and set aside.
6
Heat a dash of oil in a large frying pan over a medium-high heat and add the lamb mince.
7
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.
8
Stir in tomato passata, tomato paste and Worcestershire sauce and return lamb mince to the frying pan.
9
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 infoEnergy
1612 kJ (385 kcal)
Protein
28.4g
Total Fat
21.8g
Saturated Fat
11.5g
Carbs
18.2g
Sugars
13.9g
Sodium
441mg
Iron*
2.8mg
* Percentage of recommended daily intake (Aust/NZ)
