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Cookery Book

LAMB
Split Stuffed Aubergines1.webp
Split Stuffed Aubergines2.webp

Split Stuffed Aubergines with Lamb

 

Serves 4
Preparation Time - About 30 minutes
Cooking Time - 25 mins / 40 mins
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This is a GUEST RECIPE taken from Rick Stein "From Venice to Instanbul".   Rick Stein is a a huge favourite and his programmes are always full of interesting background and mouth watering recipes.    

 

I would caution the heat of your oven and perhaps watch out from about 35 minutes to make sure the stuffed vegetables and meat don't burn.  

 

This is a Turkish recipe which is lightly spicy with pomegranates and very tasty, which we liked very much and will be cooking it often!

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Ingredients
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  • 4 x medium aubergines

  • 5 tbsp olive oil, plus extra for drizzling

  • salt and freshly ground black pepper

  • 1 onion, finely chopped

  • 5 large cloves garlic, finely chopped 

  • ½ tsp pul biber

  • ¾ tsp chilli flakes

  • 1 tsp sweet paprika

  • 1 tsp cumin seeds

  • 2 tsp ground cinnamon

  • 500g minced lamb

  • 2 tomatoes, roughly chopped (I used four medium sized ones)

  • 2 tbsp tomato paste50g pine nuts (you could increase the quantity

  • handful flat-leaf parsley, roughly chopped

  • 175ml water

  • 1 tbsp pomegranate molasses

  • Seeds 1 pomegranate


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Method

 

  1.     Heat the oven to 200°C/gas 6.
     

  2.     Cut the aubergines in half lengthways and arrange in a roasting tin, cut side up.
     

  3.     Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.
     

  4.     Remove from the oven and reduce the temperature to 180°C/gas 4.
     

  5.     Start to make the filling while the aubergines are cooking. Fry the onion and garlic in 3               tablespoons of the olive oil over a medium heat for 3-5 minutes until softened.
     

  6.     Mix the paprika, pul biber, cumin seeds and ground cinnamon together and add two-thirds of     this mixture to the pan, together with the chilli flakes. Fry for 1-2 minutes.
     

  7.     Then increase the heat and add the lamb.   Cook until browned.
     

  8.     Now add the chopped tomatoes and 1 tablespoon of the tomato paste, the pine nuts and half     of the parsley. Season with salt and pepper.
     

  9.     When the aubergines are ready, remove from the oven and carefully slit the flesh 
        lengthways, without cutting all the way through the skin.

     

  10.     Top each half with an eighth of the lamb mixture.
     

  11.     In a bowl, mix the water with the remaining spice mix, olive oil (2 tablespoons), tomato
        paste (1 tablespoon) and the pomegranate molasses.

     

  12.     Add this liquid to the roasting tin around the aubergines, cover the whole tin with foil and
        bake for 50-60 minutes, until the aubergines are soft and the juices in the pan are syrupy.

     

  13.     Serve the aubergines drizzled with the pan juices and scattered with the pomegranate seeds
        and the rest of the parsley.



     

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