Cookaday

Written for one request, published for everyone

Lamb-Stuffed Roast Aubergine

Aubergine halves roasted until collapsing, then filled with spiced lamb mince and baked again.

Total
45 min
Hands on
25 min
Serves
2
Method
oven
Cuisine
Turkish

Per serving · estimated

Energy
540 kcal
Protein
23 g
Fat
40 g
Carbs
22 g
Freshly cooked Lamb-Stuffed Roast Aubergine

Method

  1. Step 1 of 12

    Heat the oven to 200°C.

    200 °C / 392 °F
    preheat oven
  2. Step 2 of 12

    Halve the aubergines lengthways and score the cut faces in a diamond pattern.

    • Aubergine
  3. Step 3 of 12

    Brush the cut faces with 20 ml olive oil, season, and set cut side up on a tray.

    • Aubergine
    • Olive oil
    • Salt
    • Black pepper
  4. Step 4 of 12

    Roast the aubergine halves for 22 minutes until the flesh is soft.

    • Aubergine
    200 °C / 392 °F22 min
  5. Step 5 of 12

    Dice the onion and mince the garlic.

    • Onion
    • Garlic
    dice onion
  6. Step 6 of 12

    Fry the onion in the remaining 10 ml oil over medium heat for 5 minutes until golden.

    • Olive oil
    • Onion
    5 min
    onions golden
    What ‘ready’ looks like
  7. Step 7 of 12

    Add the garlic, cumin and cinnamon and stir for 1 minute.

    • Garlic
    • Ground cumin
    • Ground cinnamon
    1 min
  8. Step 8 of 12

    Add the lamb mince, break it up and brown for 8 minutes until cooked to 71 °C.

    • Lamb mince
    71 °C / 160 °F8 minGround beef, pork, lamb and veal to 71 °C / 160 °F
    brown mince
  9. Step 9 of 12

    Dice the tomato, stir it in with the tomato purée and simmer 3 minutes; season.

    • Tomato
    • Tomato purée
    • Salt
    • Black pepper
    3 min
    dice tomato
  10. Step 10 of 12

    Press the aubergine flesh down with a spoon and pile the lamb mixture into each half.

    • Aubergine
    • Lamb mince
  11. Step 11 of 12

    Bake the filled halves for 10 minutes.

    • Aubergine
    • Lamb mince
    200 °C / 392 °F10 min
  12. Step 12 of 12

    Chop the parsley and scatter over before serving.

    • Flat-leaf parsley
    chop herbs

This page is the answer, unchanged

Bend it to your kitchen

Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

Open in Cookaday

Cookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.