Spiced Lamb & Lentil Stuffed Aubergines
A hearty and flavourful Mediterranean-inspired dish. Tender aubergines are filled with a rich mixture of spiced minced lamb and earthy lentils, baked until golden, and topped with a refreshing mint-yogurt sauce.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1250 calories
$4 per serving
$60 min
2 servings
flexitarian, any cuisine
Ingredients
- 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.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.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.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.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.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.Remove the aubergine shells from the oven. Carefully spoon the lamb and lentil mixture into the shells, piling it high.
- 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.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.
Nutrition Information
29g
fat
68g
carbs
17g
fiber
40g
protein
Why this recipe
This balanced flexitarian meal is packed with lean protein from lamb and plant-based power from lentils. Aubergine provides high fiber for digestive wellness, while a variety of spices offers antioxidant benefits, creating a truly nutritious dish.