Baked Aubergine with Spiced Lamb, Mint and Pomegranate

Name: Baked Aubergine with Spiced Lamb, Mint and Pomegranate
Ingredients: ¼ tsp chilli flakes; 4 large tomatoes, skinned and chopped; handful of mint leaves, shredded; 300 g minced lamb; 2 tsp ground cumin; 25 g flaked almonds; sunflower oil or light olive oil, for frying and roasting; ¼ tsp smoked paprika; 1 tsp ground coriander; 1 onion, finely diced; 1 large aubergine; 1 large garlic clove, finely chopped or crushed; salt and black pepper; 1 tsp dried mint; 1 pomegranate

Preparation info

Difficulty
Medium

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Aubergines are great vessels for stuffing. We’ve given the iamb a Middle Eastern-style spicing and have served it sprinkled with almonds, mint and pomegranate, though you can leave out the pomegranate if you can–t find any Good with couscous, a leafy side salad or wilted spinach.

Ingredients

1 large aubergine
sunflower oil or light olive oil, for frying and roasting
25 g flaked almonds

Main course
October
Summer
August
July
Gluten-free
September

Method

Heat the oven to 220°C/Gas 7. Cut the aubergine in half lengthways. Score the flesh in a criss-cross pattern. Drizzle liberally with oil and season with salt and pepper. Place skin-side up in a baking dish. Bak