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Recipe Name: Aubergine And Lamb Supper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 4

2 Aubergines, each about 8 oz
Salt, to sprinkle
6 Ounce(s) Ground lamb
2 Garlic cloves, peeled and
1 Spring Onions, trimmed and
2 Tomatoes, finely chopped
Grated rind of 1 lemon
1 Tablespoon(s) Freshly chopped mint
Freshly ground black
1 Egg, beaten
2 Tablespoon(s) Oil
Freshly chopped mint and
mint sprigs to garnish
Rinse the aubergines, discard stems and cut in half lengthways. Scoop
out centre of each aubergine and reserve, leaving about half-inch
shell of flesh. Sprinkle each shell with salt, then turn over and
leave to drain for 30 minutes. Chop up the remaining flesh. Preheat
the oven to 180C/350F/Gas Mark 4. Dry-fry the lamb and chopped
aubergine over a moderate heat for 5 minutes, stirring frequently
until browned. Drain off any fat, then add the garlic and continue to
cook for 2 minutes. Remove pan from heat. Add the spring onion,
tomatoes, grated lemon rind, mint and seasoning to taste. Mix well and
bind with the beaten egg. Rinse the aubergine halves and pat dry with
kitchen paper. Fill the shells with the prepared stuffing mixture,
packing down firmly. Place in an oiled ovenproof dish and drizzle with
the oil. Cover and bake in the preheated oven for 40 minutes or until
aubergines are tender, basting occasionally with the oil in the dish.
Garnish with chopped mint. Serve with cacik, green salad and freshly
baked bread. Source: Take a Break From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 245
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 69.4mg
Sodium: 528.7mg
Potassium: 873mg
Carbohydrates: 17.5g
Fiber: 5.6g
Sugar: 8.4g
Protein: 14.5g

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