What a tasty plate this looks, and I love food simply served with a salad too! Purely optional is a nice glass of red wine to go in the dish, and also to accompany it!
Ingredients
Serves Four
3 small aubergines/eggplant
1 onion
3 garlic cloves
olive oil
300g lamb mince
1tsp cinnamon
1tsp dried oregano
50ml red wine (optional)
1 tin of chopped tomatoes
75g feta cheese
100ml (low-fat) Greek yogurt
green salad
Method
Preheat the oven to Gas 4, 180°C, fan160°C. Halve the aubergines (eggplants) lengthways and scoop out the flesh. Chop the flesh into small (1cm) pieces. Gently fry the onions (finely chopped), garlic (crushed) and aubergine pieces in a splash of the oil, until softened but without colour.
Heat up a little oil in a separate frying pan, then season and brown the lamb in batches. Combine the lamb with the onion mixture. Add the cinnamon, oregano and red wine and cook for a few minutes. Add the tomatoes and a cup of water or stock. Bring to the boil and turn down to a simmer for 45 minutes to 1 hour.
Meanwhile, place the aubergine skins on a baking tray, season, drizzle with oil and roast for 20 minutes, then take out but leave the oven on.
When the lamb is cooked, spoon into the aubergine skins. Crumble the feta, mix with the Greek yogurt and spoon on top. Sprinkle with extra oregano and oven cook for 20 minutes. Serve with a green salad.
Nutrition Per Serving
Carbohydrate 11g Protein 22.9g Fibre 5.8g Fat 15g Salt 0.9g
From an original recipe idea here
Suggestion
Why not make the meat filling earlier in the day and roast the aubergine skins, then all you have to do is put in the oven for 30 minutes or so later in the evening, and dinner is done! Also the meat then has had time to take on the flavours... delicious
You can also ring the changes by making a veggie filling, perhaps Quorn instead of minced lamb.
sharing some lovely summer colours
A variety of articles and recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
37 comments:
Not a fan of eggplant but this sure makes it inviting. Love your summer flowers, so pretty. x
Uy que rico adoro las berenjenas gracias por la receta d e seguro la haré. Te mando un beso
...this looks like a good low carb alternative.
Eggplant is something I hardly have and I like it.
Coffee is on and stay safe
This is really a coincidence--I made eggplant parmesan tonight. This recipe looks good, too.
Love your summer bouquet!
It looks good. It's a very long time since I've had moussaka.
This sounds very delicious, thanks for the idea! Valerie
I do like eggplant. I should remember them more often. Thanks for the reminder.
This looks delicious. And the flowers are pretty.
Hello,
I love eggplant, this recipe sounds delicious.
Thanks for sharing. Take care, have a happy day!
Gosh that looks nice.
It certainly looks good. Beautiful vase of flowers.
Delicious! Thanks for sharing the recipe. :)
What a beautiful dish. Looks delicious too. Have a great day.
Looks delicious!
Doesn't that stuffed egg plant look good?
Hope you have a healthy, happy day.
I've never had lamb, but I'll bet other meats would work. I do like eggplant. Thanks for the recipe.
Ohh this looks so good.
Beautiful blog
I don't make eggplant (we call it here!) often. This sounds very good.
Always look forward to visiting to see what delicious recipe you are sharing. This one looks great. Thanks Jan :)
OMG I do love aubergines :-D
I'm growing some eggplant in my little garden. There are a couple of eggplants just getting started.
Our Eggplant is just starting to produce flowers.. soon very soon we will enjoy a fresh Eggplant from the garden.
I am pinning the recipe. Thank you! Carla
This looks so good and a healthy option. I bet it would be tasty with ground beef or pork too. Hugs and blessings, Cindy
Yum!
This looks very tasty. I wish we could make it magically appear rather than spend time making it.
God bless.
i have found way to re add eggplant in my diet
i have to put it in cool water for half hour at least before i cook it
thank you so much for the delicious recipe
I think this would be tasty even without the meat.
I am admiring your lovely vase of flowers - it's a great time of year for bringing a bunch of flowers in from the garden.
This looks lovely, I'm a great fan of moussaka! xx
I'm trying to grow eggplants this summer. I am going to save this recipe because if I get any this looks so delicious.
This looks tasty. Eggplants allow for a lot of creativity in the kitchen.
Me encantan las berenjenas. Besos.
Looks delicious!
A really delicious recipe!
My mouth is watering! Thank you Jan! big Hugs!
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