Middle Eastern carrot salad
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats
Lamb-stuffed aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 medium auberginescut in half lengthways and scored on a diagonal
- 2 ½ tbsp olive oil
- 500g pack lamb mince
- 1 red onionfinely chopped
- 1 tsp paprika
- 2 tsp ras el hanout
- 50g sultanas
- 50g pine nuts
- ½ small pack parsleychopped
- green saladto serve
Nutrition: per serving
- kcal507
- fat33g
- saturates10g
- carbs17g
- sugars28g
- fibre9g
- protein22g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
step 2
Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
step 3
Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
step 4
Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.
