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Stuffed aubergines
This recipe is for a starter or you could serve with couscous and salad for a more substantial meal.
What you need
- 4 large aubergines, trimmed and halved lengthways
- 60 ml olive oil
- 1 medium onion, peeled and chopped
- 2 red peppers, cored de-seeded and chopped
- 350-450 g lean minced lamb
- 400 g canned chopped tomatoes
- 1 clove garlic, peeled and crushed
- 1 tsp fresh oregano, finely chopped
- 3 tsp fresh coriander, finely chopped
- seasoning
- 1 pinch ground cumin
- For the sauce
- 300 ml greek yogurt
- 2 medium eggs, beaten
- 50 g cheddar cheese
Method
Preheat oven to 190°C.
Blanch the aubergines in a pan of salted water for 6-7 min. Drain well.
Using a teaspoon, scoop out nearly all the flesh leaving a 1 cm border inside and reserve.
Heat the oil in a pan. Gently fry the onion and pepper for 3-4 min.
Add the lamb and cook for 5 min or until browned, stirring occasionally. Stir in the reserved aubergine and the remaining ingredients. Cook over a gentle heat until mixture thickens. Then spoon into the aubergine cases and place into an ovenproof dish or individual dishes.
Beat together the sauce ingredients and pour over the lamb topping.
Bake in oven for 25-30 min or until golden brown.
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Preparation 15 minutes Cook 39 minutes Total 54 minutes -
Energy 463 kcal/serving Fat 5.99 g/serving Carbohydrates 221.89 g/serving Glycaemic Index 4 Glycaemic Load 1.38 
Serving suggestion
By itself or with couscous and salad.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1936 | 354 | 10475 | 8350 |
| Energy (kcal) | 463 | 85.0 | 2500 | 2000 |
| Protein (g) | 22.1 | 4.06 | ||
| Carbohydrate (g) | 27.9 | 5.11 | 345 | 275 |
| Fat (g) | 32.7 | 5.99 | 95 | 70 |
| Fat (saturated) (g) | 13.8 | 2.52 | ||
| Fibre (g) | 7.91 | 1.45 | ||
| Sodium (mg) | 181 | 33.2 | ||
| Salt (equivalent) (g) | 0.45 | 0.08 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 572 | 104 | 800 |
| Vitamin B-12 (µg) | 1.54 | 0.28 | 1 |
| Vitamin B-6 (mg) | 0.48 | 0.09 | 2 |
| Vitamin C (mg) | 47.7 | 8.74 | 60 |
| Vitamin D (µg) | 8.91 | 1.63 | 266 |
| Vitamin E (mg) | 1.95 | 0.36 | 10 |
| Zinc (mg) | 3.11 | 0.57 | 15 |
| Calcium (mg) | 272 | 50.0 | 800 |
| Folate (mcg) | 83.9 | 15.4 | 200 |
| Iron (mg) | 2.51 | 0.46 | 14 |
| Magnesium (mg) | 74.5 | 13.7 | 300 |
| Niacin (mg) | 5.21 | 0.95 | 18 |
| Pantothenic acid (mg) | 2.30 | 0.42 | 6 |
| Riboflavin (mg) | 0.71 | 0.13 | 1.6 |
| Phosphorous (mg) | 357 | 65.5 | 800 |
| Thiamin (mg) | 0.28 | 0.05 | 1.4 |
This recipe is:
Citrus free
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh oregano or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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