Recipe Details
Title Lamb stuffed aubergines with moorish spices and manchego cheese
Author Rick Stein
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 780.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Aubergine4 Medium
Oil, olive6 Tablespoon
Onions, raw1 Medium
Garlic4 Clove
Pepper, hot chilli, red, raw1 Large
Cumin, seed1.5 Teaspoon
Cinnamon, ground1 Teaspoon
Nutmeg, whole0.5 Teaspoon
Paprika1 Teaspoon
Chilli, flakes, dried1 Pinch
Lamb, mince, raw500 Gram
Tomato Sauce6 Tablespoon
Cheese, Goats, full fat,100 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 625
Protein 70.42%
Other Carbohydrate 3.21%
Sugar 15.39%
Fat Saturated 78.85%
Fat Unsaturated 55.79%
Fiber 48.36%
Sodium 10.21%
Salt 11.49%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. 3. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. 4. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the finely chopped onion and garlic, red pepper (seeds removed, chopped) and spices and fry gently for 10 minutes. 5. Add the lambs mince and fry for 3 4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. 6. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/
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