This recipe can also be adapted to different diets easily. The white sauce can be made with gluten free flour for a gluten free option, and the lamb can easily be changed to courgettes or potatoes for a vegetarian option. For lactose free, change the milk for almond or rice milk and the parmesan for breadcrumbs.
The stuffed halves go perfectly with a side salad and a nice glass of wine for a romantic evening or if you have friends over.
Makes 6 halves
- 3 aubergines
- 500 g lamb mince (or 2 courgettes)
- 1 onion
- 3 carrots
- 1 leek
- 2 garlic cloves
- Bunch of curly leaf parsley
- 1 Tbsp olive oil
- 50 g butter
- 50 g plain flour
- 500 ml skimmed milk
- Pinch of nutmeg
- 50 g of parmesan or another grated hard cheese
- A pinch of salt and pepper
Directions:
The first thing is to prepare the aubergines, to get the flesh and to get them ready to be stuffed. Make a shallow cut around the sides, leaving half a centimetre so they can hold the shape later. Using a spoon start carving them, being careful not to brake the skin. The flesh of the aubergine oxidises really fast. You can prevent it by putting it into water.
Arrange the skins in oven trays so they don't turn or move to much. Remember they are going to be holding the rest of the food later on.
Chop the garlic, onion, carrot, leek and the aubergine flesh. Heat the oil in a big pan and add the garlic and onion. Fry for a few minutes in high heat until golden and add the carrots. Cook for a further 5 minutes.
Add the leeks and cook for a few more minutes and add the mince. When the meat is cooked, add the aubergine and cook for 5 - 10 minutes until everything is cooked and the liquid is evaporated. If you are using courgettes or potatoes instead, add them with the aubergine at the same time. Then add the parsley and mix thoroughly.
While the filling is cooking you can make the white sauce. Melt the butter in a pan and, in very low heat, and very slowly, add the flour. Mix thoroughly until it forms a paste. Add a dash of the milk and mix. Add another dash of milk and mix again. Continue adding dashes of milk until you have add all. If you add the milk too fast it will form lumps, the same if the heat is too high. Add the nutmeg and cook for a few more minutes stirring continuously.
Once the filling is done and the white sauce is cooked, add the white sauce to the pan and mix with the filling.
Preheat the grill in the oven (broiler in the US). With a spoon, and lots of patience, stuffed each of the aubergines halves already prepared in the oven trays.
Sprinkle with the grated cheese or breadcrumbs and grill for around 7 to 10 minutes until golden.
When the top is beautifully golden they are ready. Be careful when you take them out of the tray so they don't spill all the stuffing, Plate them with a nice salad on the side (maybe rocket and parmesan side salad with balsamic vinegar?) And they are ready to enjoy!
Nutrition Facts
Per 1 half
Per Serving% Daily Value*
Calories 385
Calories from Fat 223
Total Fat 24.8g38%
Saturated Fat 13.8g69%
Cholesterol 30mg10%
Sodium 196mg8%
Potassium 300mg9%
Carbohydrates 18.8g6%
Dietary Fiber 2.9g12%
Sugars 6.9g
Protein 21.4g
Vitamin A 117% · Vitamin C 16%
Calcium 21% · Iron 6%
These sound so good plus I love anything topped with shredded cheese. Thanks for the step by step tutorial too!
ReplyDeleteThanks!! I also love the shredded cheese... I pretty much put it everywhere!
DeleteI love aubergine!! stuffing it sounds even better! I haven't have much experience with the big fatty kind, so I'm always looking for ways to eat it. Fun recipe!
ReplyDeleteThanks so much!! Aubergine it's awesome... it has so many possibilities... give it a go!
DeleteI cant wait to try this out!!! I love aubergine!!!
ReplyDeleteThanks!! Let me know how it goes :)
DeleteWhat a yummy looking and healthy recipe idea! I'm always looking for new recipes that are loaded with veggies :)
ReplyDeleteThank you so much!! I hope this fulfils your expectations :)
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