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Serves 2

Baked Aubergine and Spiced Lamb

Super tasty and warming and tastes as good as it looks.


  • 2 aubergines, cut in half lengthways
  • 2 tsp olive oil
  • 20g flaked almonds
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 250g minced lamb
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp dried mint
  • 1 tsp paprika
  • 1⁄4 tsp cayenne pepper
  • 1⁄4 tsp chilli flakes
  • 220g tomatoes, chopped
  • 60g kale, chopped
  • 50g pomegranate seeds
  • Handful mint leaves, chopped


  • Preheat oven to 200°C. Score the flesh of the aubergines in a criss-cross pattern and pop in a roasting dish flesh side up, rub 1 tsp of oil over them. Season with salt and pepper. Bake in the oven for 45 minutes or until a knife easily inserts into the centre.
  • In the meantime place the almonds in a frying pan on high heat and toast until golden. Set aside.
  • Place the remaining oil into a frying pan and cook the onion and garlic for a few minutes on high heat. Add the lamb and use your spatula to break it all into small pieces while it cooks. Once browned add the cumin, coriander, mint, paprika, cayenne, chilli and season with salt and pepper. Mix well for 2 minutes and then add the tomatoes. Simmer for 20 minutes. Add the kale at the end and stir for a few minutes until wilted.
  • When the aubergines are ready, take out of the oven and carefully scoop out the flesh leaving the skins intact. Pop the flesh into the lamb mix and stir it in. To serve place 2 skins on each plate and fill with your spicy lamb mix. Top with pomegranate and mint leaves.
  • Kcal: 512
  • Protein: 33g
  • Fats: 29g
  • Carbs: 21g
  • Fibre: 13g
  • Serving

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Steve Grant

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