Lamb stuffed aubergines

Jam packed with flavour.

Mine made enough for four portions

Two aubergines

500g minced lamb

Clove of garlic – sliced thinly

Chopped parsley 2 tablespoons or thereabouts

Red onion diced

Teaspoon Ras el hanout

Teaspoon Turmeric

Teaspoon paprika

Two tablespoons of Pine nuts or low cal seeds

Olive oil

Cheese – your choice

Chopped mint

Firstly heat some oil in a pan and add the garlic and onion.

Meanwhile take the aubergines, cut in half length ways and drizzle with olive oil and salt and pepper. Place in a hot oven for approx 30 minutes.

Back to the pan of onions. Now add the meat and cook until brown. Then add all the spices.

stir to ensure everything is mixed well and cook for a further 5 minutes. Now add nuts and chopped parsley (I used a mix of pine nuts and pumpkin and sunflower seeds but use whichever you enjoy – just check on carb content: see below).

Then stir it all around and mix well.

Meanwhile take the aubergines out of the oven and allow to cook for a few moments.

Then scoop the flesh from the skins and put the flesh in with your meat, putting the skins back on the baking tray. Stir around the flesh until all is combined and well mixed then fill the empty skin with the meat mixture and top with grated cheese – as much as you fancy.

Place in a hot oven for a further 10 minutes or until the cheese is nice and brown and then serve with chopped mint over the top.

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