Lamb Stuffed Aubergines with Manchego cheese
Ingredients
- 4 Aubergines, each weighing about 275g
- 6 tbsp Olive oil
- 1 Medium onion finely chopped
- 4 Garlic cloves, finely chopped
- 1 Large red pepper, seeded and chopped
- 1.5 tsp Freshly ground cumin seeds
- 1 tsp Ground cinnamon
- 0.5 tsp Freshly ground nutmeg
- 1 tsp Smoked sweet Spanish paprika
- 1 Large pinch of crushed dried chillies
- 17.6 oz Minced lamb
- 6 tbsp Tomato sauce (ideally freshly made)
- 3.5 oz Manchego cheese, coarsely grated
- 1 Good pinch salt and freshly ground black pepper
How to make it
Packed with savoury lamb, soft roasted aubergine and golden Manchego, this comforting recipe is perfect for an easy family dinner or relaxed entertaining.
- Preheat the oven to 200°C/ Gas 6.
- Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin.
- Place them side by side on a baking tray and drizzle each half with 1.5 teaspoons of the oil, season with salt and bake for about 30 minutes or until the flesh is soft and tender but not browned.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan.
- Add the onion, garlic, red pepper and spices and fry gently for 10 minutes.
- Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned.
- Stir in the tomato sauce and leave to simmer for 5 minutes.
- Remove the aubergines from the oven and increase the temperature to 220°C/gas 7.
- Using a dessert spoon, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick.
- Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste.
- Spoon the mixture into each aubergine shell and sprinkle with the Manchego cheese.
- Bake for 9-10 minutes until golden brown.
Recipe courtesy of Love Food
