Lamb and bulgur stuffed aubergines
Soft roasted aubergine halves filled with spiced lamb, bulgur and tomato.
- Time1 hr 10
- LevelMedium
- Costabout £2.15 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the aubergine flesh, brush with 2 tbsp oil and roast cut side up for 25 minutes until soft.
25 min - 2
Fry the onion in the last tbsp oil for 5 minutes, add the lamb and cook for 8 minutes until browned.
13 min - 3
Stir in the garlic, spices and bulgur, then the tomatoes, water and salt. Simmer for 10 minutes until the bulgur is soft.
10 min - 4
Scoop out some aubergine flesh to make a well and stir it into the filling.
- 5
Spoon the filling into the aubergines and bake for 15 minutes.
15 min - 6
Top with mint and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.