| | Spicy lamb and lentil stuffed eggplants
Spicy lamb and lentil stuffed eggplants
Spicy lamb and lentil stuffed eggplants 4.3-5 9
  • Calories: 3260 kj
  • Fat: 25.2g
  • Carbohydrates: 11.9g

How to Make:

  1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
  2. Use a small sharp knife and a spoon to scoop out the eggplant flesh, leaving a 1cm border. Finely chop the flesh. Place the shells on the prepared tray. Drizzle with 1 tbs of the oil. Season and bake for 20 minutes or until they start to soften.
  3. Heat the remaining oil in a frying pan over medium-low heat. Add the cumin and mustard seeds and cook, stirring, for 1 minute or until aromatic. Add the onion and eggplant flesh and cook, stirring,for 5 minutes or until tender. Stir in the garlic, ginger and chilli for 1 minute or until aromatic. Stir in the garam masala and turmeric for 1 minute or until aromatic. Stir in the lamb, lentils, tomato and passata and simmer, covered, stirring occasionally, for 10 minutes until warmed through and thickened slightly.
  4. Divide the lamb mixture among eggplant shells. Cover with foil. Bake for 40-45 minutes or until the eggplant is tender. Top with feta. Bake for a further 10 minutes until light golden. Sprinkle with coriander. Serve with lemon wedges.
Time for preparing:
90 min.
Servings:
4

Ingredients:

  • 2 (about 800g) eggplants, halved
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 1/4-1/2 teaspoon chilli flakes, to taste
  • 1 teaspoon garam masala
  • 1?2 tsp ground turmeric
  • 250g finely chopped leftover cooked lamb (from leg of lamb, see related recipe)
  • 400g can brown lentils, rinsed, drained
  • 410g can Ardmona Rich & Thick Tomatoes & Paste
  • 110g (1/2 cup) tomato passata (from ragu, see related recipe)
  • 50g feta, crumbled
  • 1/2 cup fresh coriander leaves
  • Lemon wedges, to serve (from leg of lamb, see related recipe)
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