Aubergines Stuffed With Lamb Recipe


  • 4 x Aubergines
  •     Salt
  •     Sunflower oil for frying
  • 1 x Tomato, thickly sliced
  • 4 x 15 cm long, spindly, mild green chillies or possibly 1 small green pepper,
  •     Seeded and cut into wide strips
  • 1 lrg Onion, minced
  • 25 gm Butter
  • 450 gm Tender lamb cut into 2cm cubes
  • 1/2 tsp Grnd chilli
  •     Salt and pepper
  • 1 lrg Tomato, weighing around 225g skinned, seeded and diced
  • 2 Tbsp. Tomato puree
  • 1 tsp Sugar


Slice The Stems Off The Aubergines. Take 4 Strips Of Peel Off Each One From Top To Tail, So Which It Is Striped With Purple Skin And White Flesh. Place In A Basin, Sprinkle Over 1…

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