Stuffed aubergine
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2 rates
Preparation : 20 min
Cooking : 50 min
Total time : 1 h 10 Rest : 0 min
4 people
2 aubergines
2 shallots
260 g lamb shoulder
1 garlic clove
0.5 tbsp worcestershire sauce
1 bunch parsley
1 lemon
1 tbsp olive oil
Associated products
Tips
Stuffed aubergines are delicious served with a tomato coulis.
RECIPE STEPS
1
Preheat the oven to 190°C (gas mark 5).
2
Cut the aubergine in half lengthwise and rub them with lemon to prevent them from browning.
- 2 aubergines
- 1 lemon
3
Arrange the aubergine in a dish and cook for 20 minutes in the oven (or 10 minutes in the microwave, covered with plastic wrap).
Then hollow out part of the inside of each aubergine, using a spoon.
4
Cut the lamb into pieces.
Fit the food processing bowl fitted with the metal blade. Add the pieces of lamb along with the pulp of the aubergine, the shallots cut in half, the garlic and the parsley.
- 2 shallots
- 260 g lamb shoulder
- 1 garlic clove
- 1 bunch parsley
5
Pulse to blend the mixture, then pour the Worcestershire sauce through the chute. Add salt and pepper.
Pulse a few times,
Heat oil in the pan and add the minced stuffing mixture. Leave it to cook for a few minutes.
- 0.5 tbsp worcestershire sauce
- 1 tbsp olive oil
6
Fill each aubergine half with the stuffing.
Season and put in the oven for 30 minutes.
