22 Mar Aubergine Boats with Spiced Lamb
Aubergine Boats with Spiced Lamb
My quick spiced lamb from my cookbook ‘Eat Happy’ is delicious in these aubergine boats, but also goes so well in chickpea wraps or on top of a buckwheat pizza and served with a simple seasonal green salad. Add any nuts or seeds to the mix you have to hand; my favourites are pistachio here as it adds a lovely texture and drizzle with garlic yoghurt to finish- delish! Simply swap the lamb to chickpeas or even quinoa in this dish to make it veggie & enjoy the same lovely smoky & fresh flavours.
- Preheat the oven to fan 220C/gas mark 9. Add half to the oil to two baking trays and pop in the oven for few minutes to melt.
- Meanwhile, slice the aubergines in half lengthways and score the flesh in a tight criss-cross pattern, slicing down to the skin, but taking care not to cut through it.
- Remove the trays from the oven and brush each aubergine piece, skin side up, with the hot oil. Turn the aubergines over so they are skin side down and divide between then trays. Sprinkle with salt and bake for 20-25 minutes until the flesh is just soft.
- While they’re baking, start to prepare the lamb. Melt the remaining oil in a wide pan over a medium heat and gently fry the onions for 5 minutes until softened but not browned.
- Add the minced lamb and fry on a high heat for 5 minutes until browned, then add the garlic, cumin, chilli and tomato puree and cook for a further couple of minutes.
- Pour in the hot water, bring to a medium simmer and cook for 10 minutes or until the lamb is cooked, then season to taste with salt and pepper and stir through the pistachios (if using) and lemon juice.
- Remove the aubergine halves from the oven once soft, divide among plates and pile the spiced lamb on top. Scatter with mint and drizzle over some yoghurt.
- 4 aubergines
- Sea salt & black pepper
- 1 1/2 tablespoons coconut oil/ ghee/ olive oil
- Spiced lamb
- 1 onion, finely chopped
- 500g minced lamb
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1/2 tsp chilli flakes, ideally Aleppo pepper (pul biber)
- 2 tbsps tomato puree
- 150ml hot water
- 1 small handful of pistachios, roughly chopped (optional)
- Juice of 1/2 lemon
- 1 handful fresh mint leaves
- Natural yoghurt or garlic yoghurt for drizzling