There can't be many words more fun to say than 'babaghanoush'. Try it now! Babaghanoush. Babaghanoush. Trips off the tongue so beautifully, doesn’t it? The fabulously-named aubergine dip is the inspiration behind this recipe which mixes a babaghanoush base with spiced lamb to create a delicious stuffing. It's served with an elegant salad of courgette ribbons. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Preheat your oven to 220°C. Slice the aubergine in half lengthways. Cut diagonal criss-crosses into the flesh, 1cm apart. Go deep but avoid piercing the skin. Drizzle a little oil on each half and season with salt and black pepper. Place on a baking tray and pop on the top shelf of the oven. Cook until soft and slightly browned, 25-30 mins.
Halve, peel and chop the onion into roughly ½cm pieces. Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into roughly ½cm pieces. Remove the top and bottom from the courgette. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Grate the cheddar cheese.
Put a drizzle of oil in a frying pan on medium-low heat. Add the onion and carrot. Season with salt and a few grinds of black pepper. Cook gently for 5 mins.
Turn the heat to medium and add the lamb mince to the pan. Cook the lamb until it just loses its raw colour, then add half the vegetable stock pot, the chermoula and a splash of water. Turn the heat to medium-low Cook for 5 mins. Then remove from the heat.
Once the aubergine is done (the white part should be slightly brown and very soft) remove from the oven. Scoop out the flesh without damaging the skin. Mix the scooped flesh into the lamb mixture. Taste for seasoning and add a little more salt and black pepper if necessary. Turn the grill to high. Fill the aubergine skins with the lamb mixture and sprinkle over the cheddar cheese. Grill until the tops are golden brown.
Peel strips of courgette using a vegetable peeler, stopping when you get to the spongy inner core. Put the strips in a mixing bowl. Add a glug of olive oil and the mint. Season with salt and black pepper and gently toss. Serve two halves of stuffed aubergine per person with some minted courgette salad on the side. Cut the lime into wedges and squeeze over to taste. Enjoy!