Baked Aubergine with Spiced Lamb, Mint and Pomegranate

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Preparation info

    • Difficulty

      Medium

Appears in

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

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

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