Aubergines stuffed with lamb and Moorish spices

Cooked this last night, it was very tasty!


The original recipe was for the Aubergines only but Alfie doesn't like them - so I added a red pepper which he adores.


Serves 4


Heat the oven to 200c.


Slice 2 aubergines in half, score the flesh and drizzle with olive oil.


Slice a red pepper in halve, deseed and drizzle with oil.


Place on a baking tray and cook for about 30 mins. 


Meanwhile heat some olive oil in a pan and fry up 1 chopped onion, 2 chopped garlic cloves, 1 chopped up red pepper,  1 tsp ground cumin, 1 tsp cinnamon, half tsp of ground nutmeg and 1 tsp paprika then add 500g of minced lamb. Fry till cooked then add 6 tbsp of passata,


Once the aubergines and peppers are cooked get them out of the oven and scoop out the flesh of the aubergine add this to the mince mix. Season well.


Place the meat mixture into the aubergines and peppers -then grate Manchego cheese over the top-bake for 10 minutes.