Ingrédients

• 2 medium aubergines (approx. 600g total)
• 150g lean minced lamb
• 100g dried brown or green lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon cinnamon
• Salt and freshly ground black pepper to taste
• 150g low-fat Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon lemon juice

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Cut the aubergines in half lengthwise. Carefully scoop out the flesh, leaving a 1cm border. Chop the scooped-out flesh and set aside.
2. 2.Place the aubergine shells on a baking tray, brush with 1 tablespoon of olive oil, season with salt and pepper, and bake for 15 minutes until they begin to soften.
3. 3.While the shells bake, heat the remaining tablespoon of olive oil in a large pan over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic and cook for another minute.
4. 4.Add the minced lamb to the pan, breaking it up with a spoon. Cook until browned. Stir in the cumin, coriander, and cinnamon, and cook for 1 minute until fragrant.
5. 5.Add the chopped aubergine flesh, rinsed lentils, and canned tomatoes to the pan. Season with salt and pepper, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until the lentils are tender.
6. 6.Remove the aubergine shells from the oven. Carefully spoon the lamb and lentil mixture into the shells, piling it high.
7. 7.Return the stuffed aubergines to the oven and bake for another 20-25 minutes, or until the filling is hot and the aubergine is completely tender.
8. 8.While the aubergines bake, mix the Greek yogurt, chopped mint, and lemon juice in a small bowl. Season with a pinch of salt. Serve the hot stuffed aubergines with a generous dollop of the mint-yogurt sauce.

Informations nutritionnelles

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