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Spicy lamb and lentil stuffed eggplants
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Delicious spicy lamb-stuffed eggplants make the most of leftover roast lamb!
Ingredients:
  • 2 (about 800g) eggplants, halved
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp brown mustard seeds
  • 1 small brown onion, finely chopped
  • 2 tsp finely grated fresh ginger
  • 1/4-1/2 tsp chilli flakes, to taste
  • 1 tsp garam masala
  • 1⁄2 tsp ground turmeric
  • 250g finely chopped leftover cooked lamb (from leg of lamb, see related recipe)
  • 400g can brown lentils, rinsed, drained
  • 410g can chopped tomatoes
  • 110g (1/2 cup) tomato passata (from ragu, see related recipe)
  • 50g feta, crumbled
  • 125.00 ml fresh coriander leaves
  • Lemon wedges, to serve (from leg of lamb, see related recipe)
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and prepare a baking tray by lining it with parchment paper.
  • With precision, delicately carve out the eggplant flesh, preserving a 1cm border, then finely chop the flesh. Arrange the shells on the tray, drizzle with 1 tablespoon of oil, season, and bake for 20 minutes until they begin to soften.
  • Next, heat the remaining oil in a frying pan over medium-low heat. Sauté cumin and mustard seeds for 1 minute until aromatic. Add onion and eggplant, cook for 5 minutes until tender. Introduce garlic, ginger, and chili, stir for another minute. Sprinkle in garam masala and turmeric, stir for 1 minute. Add lamb, lentils, tomato, and passata. Simmer covered for 10 minutes until warmed through and slightly thickened, stirring occasionally.
  • Spoon the lamb mixture into the eggplant shells, cover with foil, and bake for 40-45 minutes until the eggplant is tender. Sprinkle with feta and bake for an additional 10 minutes until golden. Finish with a sprinkle of coriander and serve with lemon wedges.

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