Lamb Stuffed Aubergines with Cheese

Paul Lynch
Main

From Rick Stein’s Spanish TV series, taken from lovefood.com.

Ingredients

  • 4 Aubergines, each weighing about 275g
  • 90ml/6 tbsp olive oil
  • 1 Medium onion finely chopped
  • 4 Garlic cloves, finely chopped
  • 1 Large red pepper, seeded and chopped
  • 1.5 tsp Freshly ground cumin seeds
  • 1 tsp Ground cinnamon
  • 0.5 tsp Freshly ground nutmeg
  • 1 tsp Pimentón dulce (smoked sweet Spanish paprika)
  • 1 Large pinch of crushed dried chillies
  • 500 g (17.6oz) Minced lamb
  • 6 tbsp Tomato sauce (ideally freshly made)
  • 100 g (3.5oz) Manchego cheese, coarsely grated
  • 1 Good pinch salt and freshly ground black pepper

Directions

  1. Preheat the oven to 200°C/gas 6. Cut each aubergine length-ways 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. Place them side by side on a baking tray and drizzle each half with 1 1/2 teaspoons of the oil, season with salt and bake for about 30 minutes or until the flesh is soft and tender but not browned.

  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and leave to simmer for 5 minutes.

  3. Remove the aubergines from the oven and increase the temperature to 220°C/gas 7. Using a dessertspoon, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick. Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake for 9-10 minutes until golden brown.