Add 2 tablespoons of sultanas or raisins to the filling before baking for a pop of sweetness
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 821 |
| Fat | 65.9g |
| Saturates | 21.6g |
| Protein | 32.3g |
| Carbs | 34.2g |
| Sugars | 12.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°c, gas mark 4. Line a baking tray with baking paper.
Cook the quinoa according to package instructions and set aside.
Slice the aubergines in half lengthways. Score and sprinkle generously with salt to draw out the moisture. Set aside for 20 minutes. Once the moisture has come to the surface, pat dry with a paper towel and place in a roasting dish. Drizzle over 2tbsp olive oil. Roast flat side down for approx. 10-15 minutes or until just soft enough to remove the flesh but still retain their shape. Cool slightly before scooping out the flesh, leaving approx. ½cm border in the aubergine to help it retain its shape.
Finely dice the onion. Mince the garlic cloves. Finely chop the mint. Crumble the feta. Zest the lemon. In a large bowl combine the aubergine flesh, lamb mince, cooked quinoa, onion, garlic, olive oil, 1 handful of mint leaves, feta, lemon zest, salt and pepper. Mix the ingredients well to form the stuffing.
Place the aubergine halves on the baking tray. Fill each half with the stuffing then bake for approx. 20 minutes, or until cooked through and browned on top.
To make the dressing, juice 2 lemons and finely chop 1 handful of parsley and mint. Place all the ingredients in a bowl and whisk together.
Transfer the stuffed aubergines to serving plates. Finely chop the parsley and sprinkle over. Drizzle over the dressing and serve.
