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.
INGREDIENTS
aubergine
lamb mince
onion
garlic
ventricina salame - or a similar spicy sausage
tinned tomatoes
white wine
fresh coriander
oregano
feta cheese
ground almonds - any ground nut will do, or fresh breadcrumbs
pepper
garlic salt
cayenne
Watch the video
METHOD
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