Stuffed Aubergines
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Stuffed Aubergines

(8 ratings - rate this recipe)
These aubergines are filled with a delicious combination of lamb mince, onion, garlic, cumin, nutmeg and chilli flakes. The subtle, sweet flavour and soft texture of aubergine is the perfect casing for our lamb.
<b>Prep:</b> 50 mins Prep: 50 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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  • 500g Quality Mark lamb mince
  • 1 red onion, finely chopped
  • 3 cloves garlic, crushed
  • 11/2 teaspoons ground cumin
  • 1/2 teaspoon ground nutmeg
  • good pinch dried chilli flakes
  • 1 cup fresh or ready-made tomato pasta sauce
  • 1 tablespoon tomato paste


  • 2 medium-sized aubergines

To serve

  • 1/2 cup freshly grated parmesan
  • green salad



Preheat the oven to 180°C. Line a shallow oven tray with baking paper.


Cut the aubergines in half lengthwise and cut out most of the flesh, leaving a 1cm border. Roughly chop the aubergine flesh and set aside. Place aubergine skins on the tray, drizzle with a little olive oil and place in the oven. Cook until soft, about 30 minutes.  


Heat a dash of oil in a large frying pan over medium-high heat and add the aubergine flesh. Cook until soft and golden. Lower the heat and add the onion and cook for a further 5 minutes until the onion is soft. Add the garlic and cook for a further 1 minute, then sprinkle in the spices and cook until aromatic. Transfer to a bowl and set aside.

Increase the heat and add the lamb mince. Brown, stirring with a wooden spoon to break the mince up. Lower the heat and stir in the tomato pasta sauce and paste and simmer gently for 5-10 minutes. Return the aubergine spice mixture to the pan and season.

To serve

Remove aubergines from the oven and spoon lamb mixture into the skins. Top with the parmesan and return to the oven for 20 minutes. Cook until hot and golden on top. Serve with a green salad.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 466g
Energy kJ (kcal) 1637 (391)
Protein (g) 31.4
Fat (g) 17.6
Saturated (g) 7.3
Carbohydrate (g) 23.6
Sugars (g) 22.9
Sodium (mg) 571
Iron (mg) 3.6
Zinc (mg) 4.2
Vitamin B12 (ug) 2.2
Vitamin D (ug) Trace
Selenium (ug) 8.3

This recipe is fairly quick to whip up but you can rest assured knowing it provides a power pack of nutrients for your family. 
  • A perfect twist on a meat and vegetable dish, to serve when aubergines are at their peak - plentiful and cheap.
  • Mince is the perfect way to introduce iron-rich foods to your growing children. Did you know a 7 month old baby has higher iron needs than an adult man?
  • If lamb mince is not readily available, ask your butcher to mince some lamb for you.

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Comments & Reviews

There are: 8 reviews, with an average rating of 4.9 out of 5
Great dish. I usually add rice too!
Posted by Claires 2019-09-16 21:43:29
What is the oven temperature?!
Posted by Melanie 2019-08-15 07:01:01
Easy, excellent.
Posted by Chris 2019-05-17 15:51:43
This recipe worked very well! Simple yet tasty!
Posted by Andy Au 2019-05-15 09:30:35
Fab recipe! Easy to make and tastes delicious.
Posted by Jodie 2019-03-25 05:55:15
Very good. Could have done with a little more spice.
Posted by Mike 2019-01-06 19:04:30
Going to try this. Thank you. Wales. Uk
Posted by Jojo 2018-12-28 07:36:14
Loved this.

Posted by J hibbert 2018-12-19 08:12:39
Just perfect. The whole family loved it. I omitted the nutmeg as hubby is not a fan, and added a vegetable cube to the mixture b4 baking. It’s delicious!! Thank you
Posted by jabs 2018-05-11 08:29:47
Just served this up and both hubby and I loved it!!
Posted by Lyn 2018-04-16 21:33:39
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