Spiced Aubergine
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Spiced Aubergine

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Aubergines subtle sweet flavor and soft texture is the perfect casing for our spiced lamb mince topped with a creamy white sauce.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 6 Serves 6
Source of iron Source of iron
Low Sodium Low Sodium
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  • 500g Quality Mark lamb mince

Eggplant and lamb mix

  • 3 medium-sized aubergines
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 11/2 teaspoons ground cumin seeds
  • 1/2 teaspoon grated nutmeg
  • Pinch dried chilli flakes
  • 1 cup tomato passata (see tips), or your favourite tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce

White sauce 

  • 3-31/2 cups full cream milk
  • 1 bay leaf
  •  2-3 parsley stalks
  • 1 onion, sliced
  • 3 whole black peppercorns
  • 50g butter
  • 3 tablespoons flour
  • 2 eggs, separated
  • 1/4 cup Parmesan, grated 


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.


Place the milk over a low heat in a small saucepan with the bay leaf, parsley stalks, onion and peppercorns. Heat until bubbles are just starting to appear around the outside. Set aside to infuse. Melt butter over a low heat in another saucepan then use a wooden spoon to stir in the flour. Cook, stirring until you have a smooth golden paste (roux). Strain the infused milk into a jug then gradually stir into the roux. Continue to stir over a  low heat until the sauce is thick.  Beat egg yolks into the sauce. Whip egg whites until they just hold their shape then fold into the sauce with the grated Parmesan.

To assemble:

Spoon lamb mixture into eggplant skins, top with white sauce and place in the oven for 15-20 minutes until golden. Serve with steamed green vegetables. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 373g
Energy kJ (kcal) 1612 (385)
Protein (g) 28.4
Fat (g) 21.8
Saturated (g)
Carbohydrate (g) 18.2
Sugars (g)
Sodium (mg) 441
Iron (mg) 2.8
Zinc (mg) 4.5
Vitamin B12 (ug) 2.5
Vitamin D (ug) 1.9
Selenium (ug) 10.0

As a source of vitamin D, this dish contributes to muscle and bone health.

+The cooked lamb mince should be thick and well seasoned, but not dry.

+Browning the mince is important for adding flavour. Cooking it over a high heat and splitting it into two batches all helps to create flavourful mince.

+Tomato passata is an uncooked Italian-style sauce now available in most supermarkets.

+To make this dish into a more traditional mousakka, cook and slice 6 small potatoes and place on top of the cooked lamb mince before topping with white sauce.

+Lamb is nutritious and wholesome providing a natural source of essential iron, zinc and vitamin B12 for you and your family’s immunity and energy levels.

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