Updated: Nov 1
Ingredients - Serves 4
2 Aubergines cut in lengthways, carve out the inner flesh leaving about a cm flesh inside and line with ¼ pack of feta cheese in each one. 1 pack of lamb mince 1 tbps olive oil 1 onion 3 cloves of garlic The flesh of the 2 aubergines diced 1 tbsp tomato puree 400-500ml passata 1 pack of flat leaf parsley 1 tsp paprika 1 tsp cumin ½ - 1 tsp cinnamon 1 chicken stock cube Salt and pepper 1 pack of feta cheese - for lining the aubergines.
Method: Prep the aubergines - as stated above in the ingredients section
For the mince heat 1 tbsp oil in a pan and sauté the lamb, onions and garlic until the meat has browned and the onion and garlic are translucent. Add the spices and stir to release the flavours, then add all the other ingredient’s, simmer for about 15 minutes until the sauce starts to thicken. Heat the oven to 180 degrees and place the aubergine skins on a baking tray, fill each aubergine skin with the meat and cook in the oven for 30-40 minutes or until the skins start to cook through.