Ingrédients

• 2 medium aubergines (approx. 600g total)
• 200g lean lamb mince
• 100g cooked green or brown lentils (canned and drained is fine)
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 30ml olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Handful of fresh parsley, chopped for garnish

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Slice the aubergines in half lengthwise. Carefully scoop out the flesh, leaving a 1cm border to create a boat. Chop the scooped-out flesh and set aside.
2. 2.Place the aubergine 'boats' on a baking tray, brush the insides with 15ml of olive oil, and season with a pinch of salt and pepper. Bake for 20 minutes, or until tender.
3. 3.While the aubergines are baking, heat the remaining 15ml of olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the lamb mince to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat if necessary.
5. 5.Stir in the chopped aubergine flesh, cumin, cinnamon, and smoked paprika. Cook for 5 minutes until the aubergine flesh has softened.
6. 6.Pour in the canned tomatoes and add the cooked lentils. Season with salt and pepper. Bring to a simmer and let it cook for 10 minutes, allowing the sauce to thicken.
7. 7.Remove the aubergine boats from the oven. Carefully divide the lamb and lentil mixture among the boats, piling it high.
8. 8.Return the stuffed aubergines to the oven for a final 10-15 minutes to heat through completely. Garnish generously with fresh parsley before serving.

Informations nutritionnelles

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