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Stuffed Aubergines
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.
Prep: 50 mins
Cook: 20 mins
Serves 4
Excellent source of iron
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IngredientsLamb
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Method |
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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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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Aubergines
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.Lamb
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.
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.To serve