Ingredientes

• 1 large eggplant (approx. 400g)
• 150g lean ground lamb
• 100g quinoa
• 1 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 20ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Juice of 1/2 lemon
• Small bunch of fresh parsley, chopped
• Salt and black pepper to taste

Instrucciones

1. 1.Preheat your oven to 200°C. Cut the eggplant in half lengthwise. Carefully scoop out the flesh, leaving a 1cm border. Finely chop the scooped-out flesh and set aside.
2. 2.Brush the eggplant halves with 10ml of olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, or until tender.
3. 3.While the eggplant roasts, cook the quinoa according to package instructions. Typically, this involves simmering 100g of quinoa in 200ml of water for about 15 minutes until the liquid is absorbed.
4. 4.Heat the remaining 10ml of olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the ground lamb and cook until browned, breaking it up with a spoon.
5. 5.Add the minced garlic, chopped bell pepper, and the reserved chopped eggplant flesh to the pan. Cook for 5-7 minutes until the vegetables are soft. Stir in the cumin and coriander and cook for another minute until fragrant.
6. 6.Remove the pan from the heat. Stir in the cooked quinoa, lemon juice, and fresh parsley. Season generously with salt and pepper to taste.
7. 7.Turn the roasted eggplant halves over and fill them generously with the lamb and quinoa mixture. Return to the oven for 5-10 minutes to heat through completely.
8. 8.Garnish with extra fresh parsley before serving.

Información nutricional

Por qué esta receta