I owe credit to my number one follower for sharing this recipe!! Aubergine was previously an over-looked vegetable in our house, but not any more. I can imagine loads of great things you could stuff it with now, but none as delicious as this Moroccan style easy lamb recipe. If you can’t get your hands on Chermoula simply blend some toasted cumin and coriander seeds (about 1 tsp each), 1 onion, 60 mls lemon juice, 2 tbsp each fresh coriander and parsley, 2 garlic cloves, 1 tbsp mild paprika, 2 tsp ground turmeric, pinch of cayenne and some salt and pepper.
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 4 x aubergines
- 2 x onions chopped
- 2 x carrots chopped
- 500 g lamb mince
- 8 tbsp water or stock
- 2 tbsp Chermoula a Moroccan spice blend
- 6 tbsp cheese I use goat's and about 3only
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 220oC.
- Slice the aubergines in half lengthways then score diagonal lines into the white flesh, almost through to the skin but not quite.
- Brush some oil (rapeseed, sunflower or melted coconut) onto the flesh and bake in the oven for around 25-30 minutes.
- Sauté the onion and carrots in some oil on a medium heat for around 5 minutes, then add the mince.
- Once the meat is browned, add the water or stock and Chermoula and cook for a further 5 minutes.
- When the aubergines are soft, scoop out the flesh being careful not to cut the skins and add this to the mince mixture.
- Season the mixture as desired and add this back into the aubergine skins and sprinkle the cheese over the top.
- Return these back to the oven for another 5 minutes until the tops are golden brown.
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