Aubergine and Lamb with Pomegranate

Aubergine and Lamb with Pomegranate

300-450MainFasting

Cook Time25 mins

Prep Time10 mins

Calories433

Protein25.4g

Carbs13.1g

Fat29.5g

Fibre8.4g

Ingredients

  • 0.5
  • 1 Tbsp
  • 0.5
  • 100 g
  • 0.25 tsp
  • 0.25 tsp
  • 10 g
  • 0.5 Tbsp
  • 0.25 tsp
  • 35 g

Instructions

  1. Preheat the oven to 200°C, 400°F, Gas mark 6. 
  2. Place the aubergine half in a roasting dish, skin side down. Brush the cut face with half of the olive oil, season with a pinch of salt and pepper, and bake in the oven for 20 minutes.  
  3. Meanwhile, heat the remaining oil in a pan, add the onion and lamb, and cook over a medium heat for 8 minutes.  
  4. Add the spices and cook for 1 minute before adding the pine nuts and tomato concentrate. Cook for a further 5-6 minutes (add a splash of water if needed to stop it sticking).  
  5. Remove the aubergine from the oven. Scoop out the flesh from the centre then chop the flesh and stir through the lamb mixture.  Spoon the lamb mix back into the aubergine half. Return to the oven for a further 5 minutes.  
  6. Sprinkle with parsley and pomegranate seeds and serve.

Notes

  • Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stuffed aubergine (eggplant) before eating.
  • If pomegranates are in season - use fresh arils. Alternatively, if you cannot source pomegranate, consider swapping for pumpkin seeds or chopped, raw almonds.

All Tags

300-450MainFastingSummerWinterRed meatEgg-freeGluten-freeDairy-freeKeto-friendly