3 small aubergines/eggplant
3 garlic cloves
300g lamb mince
1tsp dried oregano
50ml red wine (optional)
1 tin of chopped tomatoes
75g feta cheese
100ml (low-fat) Greek yogurt
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
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.
All the best Jan