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  • Writer's pictureDavid

Lamb Stuffed Aubergine Boat

Stuffed with lamb, bursting with flavour!

This is a great way to use aubergines. Scooped out and stuffed with a spicy mix of lamb, spicy salame and aubergine flesh, topped with toasted nuts and melted feta cheese.




lamb mince



ventricina salame - or a similar spicy sausage

tinned tomatoes

white wine

fresh coriander


feta cheese

ground almonds - any ground nut will do, or fresh breadcrumbs


garlic salt



Watch the video


  • Remove the stem leaves and halve the aubergine

  • Take a small, thin slice from the base; this will help it sit level - don't cut too deep

  • Cut into the flesh, following the shape of the skin, about 5mm in. Score a criss cross pattern into the flesh. Don't go too deep - you don't want to cut right through

  • Scoop out the scored flesh with a teaspoon and set it aside with the aubergine shell

  • Heat olive oil in a pan and add finely sliced onion and garlic; let them soften for about 5 minutes

  • Add the lamb and stir through

  • Add the ventricina, or whatever spicy salame you have

  • Add the scooped out aubergine flesh and stir that through

  • After about five minutes add the chopped tomatoes

  • A glass of white wine (in the pan, not as a relaxer)

  • Add the chopped coriander and some salt

  • Cook it down for 20 minutes

  • Preheat the oven to 180ºC

  • In a bowl mix a couple of tablespoons of ground almonds, cayenne, oregano, black pepper, garlic salt and crumbled feta

  • Spoon the lamb mix into your aubergine shell. Flatten it down to make sure it's really stuffed

  • Spoon your nut & feta mix over the top, as thick as you like - watch it doesn't just topple off

  • On a baking tray, in the oven for 35 minutes

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