4 eggplant

6 tbsp olive oil

1 stalk celery, chopped

1 tbsp garlic infused oil

1 large red pepper, seeds removed, chopped

1½ tsp freshly ground cumin seeds

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

1 tsp pimentón dulce (smoked sweet Spanish paprika)

large pinch of crushed dried chilies

500g/1lb 2oz lamb mince

6 tbsp tomato passata

100g/3½oz Manchego cheese, coarsely grated

salt and freshly ground black pepper


Preheat the oven to 200C/400F/Gas 6. Cut each eggplant lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.

Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the celery, garlic infused oil, red pepper and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3–4 minutes or until all the meat is lightly browned. Stir in the tomato and simmer for five minutes.

Remove the eggplant from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked eggplant halves, leaving the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each eggplant shell and sprinkle with the grated cheese. Bake in the oven for 8–10 minutes, or until the cheese is bubbling and golden-brown.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Lamb-stuffed eggplant
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