Lamb-stuffed aubergines
Serves 2 Prep 10 mins Cook 1 hr 20 mins
2 small aubergines
1 tbsp olive oil, plus extra for brushing 250g lamb mince
1 onion, finely chopped
1 garlic clove, crushed
½ tsp each ground cinnamon and cumin pinch of dried oregano (optional) 6 tomatoes
1 tbsp tomato purée
200ml chicken or vegetable stock yogurt sauce, see below right, to serve bag of salad leaves, to serve
1 Heat the oven to 200C/180C fan/gas 6. Halve the aubergines lengthways, leaving the stalk intact if you can. Cut a border 1cm in from the edge of each aubergine, then scoop out the flesh. Brush all over with oil and season the inside, then put in a large baking dish (about 20cm x 28cm). Cover with foil and bake for 30 mins.
2 Roughly dice the leftover aubergine flesh. Heat 1 tbsp oil in a large non-stick frying pan then add the aubergine dice and cook for about 8 mins, until browned and softened.
Set aside. Add the lamb and cook until browned, then add the onion and garlic and cook for a few minutes more until softened. Add the spices and oregano (if using) and cook for 2 mins. Chop 4 of the tomatoes and add with the tomato purée and stock. Simmer for 10-15 mins until thickened.
3 Take the aubergines out of the oven. Fill the cavities with the lamb mix, then thinly slice the remaining tomatoes and lay over the top. Put back in the oven, uncovered, for 30 mins until the aubergines are meltingly soft. Serve the aubergines with the yogurt sauce (see below) and salad leaves.
PER SERVING 580 kcals, fat 38g, saturates 12g,
carbs 27g, fibre 9g, protein 34g, salt 1.3g