I am totally obsessed with this stuffed aubergine recipe, I love this vegetable anyway but this is my new favourite way to serve it. The spices provide a lovely warmth and there's plenty of veggies, so it's basically a guilt free meal! I twice bake the aubergine, resulting in a delicious smokey flavour which compliments the lamb perfectly. If you really wanted to cut the calories on this dish you could swap the lamb for lean beef mince. This is a really simple recipe but it's not very quick, so I would save it for when you have a little more time to play with.
2 aubergines, halved lengthways
30g pine nuts
2 tomatoes, chopped
1 tbsp tomato puree
2 large handfuls of spinach
1 onion, chopped
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp cumin
1/4 of a nutmeg, grated
Tahini, for drizzling
Salt and pepper
Turn the oven to 200C.
Place the aubergine halves in a baking tray, cut side up. Roast for around 30 minutes, until soft and starting to colour. You need to be able to easily scoop out the insides.
Meanwhile, start to make the stuffing. Cook the onion and spices in a large pan with some oil, fry on a medium heat until the onions are very soft, this will take 5-10 minutes. Now add the lamb, tomatoes and pine nuts, season well and cook for a further 10-15 minutes.
Once the aubergines are done, allow to cool for a few minutes before handing and then scoop out the insides into the pan, keeping the skins for later. Turn up the heat, add the spinach and combine everything well.
Now fill the aubergine skins evenly and place back into the oven, cooking for around 40 minutes or until the meat is crisping up.
Take the aubergine out of oven and serve immediately with a drizzle of tahini. Enjoy!