Time to add a bit of dazzle to the humble stuffed aubergine. This is a really versatile dish that can be served as a starter by it self or as a main dish alongside a green salad and cous-cous.
Give yourself a bit of time to marinate the lamb, at least two hours, and allow it to soak up all of the flavour. Rather than using minced lamb I used diced lamb which gives the final plate a much chunkier texture. A generous helping of salty feta cheese is off set by the sweet pop of the pomegranate seeds.
Super easy to put together and it looks so pretty on the table.
- 150g lamb fillet (finely diced)
For the marinade
- 1 garlic clove
- 1tbsp salt
- cracked black pepper
- 1/2 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 2 tbsp olive oil
- juice 1/2 lemon
- 1 aubergine
- olive oil
- salt and pepper
- 50g feta cheese (finely diced)
- 1 onion (finely diced)
- seeds of 1/2 pomegranate
- squeeze of lemon juice
- handful of fine breadcrumbs
In a mortar and pestle, press the dry ingredients for the marinade. When crushed, add the oil and lemon juice and combine. Put the diced lamb into a bowl and cover with the marinade. Cover the bowl with cling film and pop in the fridge for at least two hours.
Pre heat the oven to 200º.
Cut the aubergine in half, keeping the stalk intact. With a knife cut a border in the flesh, leaving about 1/2 cm and scoop out with a spoon and keep the removed aubergine. Be careful not to cut down to the skin as you need some flesh to help keep the structure. Brush with a little olive oil and a pinch of salt and pepper and put on to a baking tray and into the oven for 20 minutes. Once cooked, leave to one side.
Take half of the aubergine flesh and finely dice, the rest won’t be needed.
Once the lamb is ready, heat a large frying pan over a medium high heat, once hot, add in the lamb for 3-4 minutes, stirring occasionally until it is browned. Add in the onion and diced aubergine and a squeeze of lemon juice and cook for another 5 minutes, still stirring.
Once the onions have turned translucent, turn off the heat and stir in the feta and pomegranate seeds until combined.
Spoon the lamb mix into the aubergine boats and top with a handful of breadcrumbs and a drizzle of olive oil. Put back in the oven and cook for 25-30mins until the breadcrumbs are golden.
Serve with pomegranate seeds and some fresh coriander for a colourful take on the humble stuffed aubergine.