Lamb-stuffed aubergines with Moorish spices

Made my own version of this – comes in at 312 calories.

I added a dollop of fig chutney and substituted some of the lamb with chopped carrot. 160g of lamb mince made 4 portions (one portion is half an aubergine).

I also use 20% fat lamb mince (for extra deliciousness)! Served it with buttered shredded savoy cabbage… absolutely scrummy!

Preparation Time: 30 mins         Cooking Time: 1 hr

Serves: 4                                          Calories per serving: 312

Lamb stuffed aubergines with Moorish Spices and Cheese


Aubergine, Raw -2 Med/750g

Onions, Brown -70g

Garlic, Raw -1 Clove/3g

Peppers, Red, Raw -73g (half a pepper)

Carrots, Raw-70g

Cumin Seeds -½ Tsp/1g

Cinnamon, Ground -½ Tsp/1.5g

Nutmeg, Ground -½ Tsp/1.5g

Paprika, Smoked -1 Tsp

Peppers, Chilli, Dried, Flakes, Average-½ Tsp/1.5g

Tomato Puree, Double Concentrate -25g

Tomatoes, Chopped, in Tomato Juice, Canned -200g

Cheese, Mature Cheddar -50g

Lamb, Mince, 20% Fat -140g

Oil, Olive -2 Tbsps/30ml

Fig Chutney 40g

Oil, Coconut -1 Tsp/5ml


Grind cumin seeds and dried chillies. Peel and finely dice onion. Peel and finely chop garlic cloves and carrots. Se-seed the red pepper and finely dice. Preheat the oven to 180C.


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. Place them side by side on a baking tray and drizzle each half with the olive oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.

Meanwhile, heat the coconut oil in a large non-stick frying pan. Add the onion, finely diced carrot, garlic, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3 – 4 minutes or until all the meat is lightly browned. Stir in the tinned tomato, tomato puree, chutney and simmer for five minutes.

Remove the aubergines from the oven and increase the temperature to 200C. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm or 1/2 inch thick. Stir the scooped-out flesh into the lamb mixture. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese.

Bake in the oven for 8 to 10 minutes, or until the cheese is bubbling and golden-brown.

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