Rick Stein's Lamb-Stuffed Aubergines with Manchego Cheese
- 4 Aubergines, each weighing about 275g
- 6 tbsp Olive oil
- 1 Medium onion finely chopped
- 4 Garlic cloves, finely chopped
- 1 Large red pepper, seeded and chopped
- 1.5 tsp Freshly ground cumin seeds
- 1 tsp Ground cinnamon
- 0.5 tsp Freshly ground nutmeg
- 1 tsp Pimentón dulce (smoked sweet Spanish paprika)
- 1 Large pinch of crushed dried chillies
- 500 g (17.6oz) Minced lamb
- 6 tbsp Tomato sauce (ideally freshly made)
- 100 g (3.5oz) Manchego cheese, coarsely grated
- 1 Good pinch salt and freshly ground black pepper
- Produce
- Aubergines (4)
- Chillies, dried (1 Large pinch)
- Cumin seeds, Freshly ground (1 1/2 tsp)
- Onion, Medium (1)
- Meat
- Lamb (500 g)
- Condiments
- Tomato sauce (6 tbsp)
- Cooking & Baking
- Cinnamon, Ground (1 tsp)
- Garlic cloves (4)
- Nutmeg, Freshly ground (1/2 tsp)
- Olive oil (6 tbsp)
- Red pepper, Large (1)
- Salt and freshly ground black pepper (1 Good pinch)
- Dairy
- Manchego cheese (100 g)
- Other
- 1 tsp Pimentón dulce (smoked sweet Spanish paprika)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published January 30, 2012 (1 year ago).
17 people saved this recipe.
