Stuffed aubergines with lamb & pomegranate

Why not try these baked aubergines stuffed with a quick and easy spiced free-range lamb mince? This is a great dish for impressing your guests and makes for a delicious light main or appetizer.

1 hour

2

Medium

• 400g Field & Flower course cut lamb mince
• 4 aubergines
• 2 garlic cloves, crushed
• 1 white onion, diced
• 1tbsp cumin
• 1tbsp ground coriander
• ½tbsp nutmeg
• 1tbsp cinnamon
• 2tbsp pomegranate seeds
• 2tbsp toasted flaked almonds
• 150g plain yoghurt
• 2tbsp chopped mint
• Olive oil
• Sea salt & freshly ground black pepper

1. Preheat oven at 190°C/Gas 5.

2. Slice the aubergines lengthways through the stalk. Score the flesh in a crisscross pattern. Place the aubergines flesh-side up in a roasting tray and brush with olive oil and season.

3. Bake for 30-40 minutes until the flesh is soft and tender.

4. While the aubergines are cooking heat 1tbsp olive oil in a pan and fry the onions and garlic. Add the cumin, coriander, nutmeg, cinnamon and the lamb mince and cook for 15 minutes.

5. Remove aubergines from the oven. Place a few tablespoons of lamb mince on each aubergine. Scatter pomegranate seeds and toasted flaked almonds.

6. Mix the plain yoghurt and chopped mint together and drizzle over the aubergines to finish.