Lamb and Bulgar Wheat-Stuffed Aubergines

Roasted aubergine cylinders packed with a savory lamb, bulgar wheat, and tomato stuffing, served with Greek-style yoghurt and pomegranate.

Healthy Dinner Lamb High Protein Aubergine

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

31.4g

per serving

125.6 g total

Fat

52.6g

per serving

210.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Greek-Style Yogurt

for serving

Fruits

Raisin

tbsp

Pomegranate Seeds

for garnish

GrainsCereals

200

Bulgar Wheat

cooked according to packet instructions

Meat

450

Lamb

minced

NutsSeeds

clove

Garlic

peeled and crushed

tsp

Cinnamon

ground

pinch

Clove

ground

tbsp

Mint

chopped, fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Mint

fresh leaves for garnish

OilsFats

Olive Oil

for stuffing

100

Olive Oil

for aubergines

Vegetables

piece

Onion

peeled and finely chopped

piece

Tomato

chopped

piece

Aubergine

large

Method

Fry the lamb for 5 minutes until browned, then stir in raisins, spices, mint, bulgar wheat, and tomatoes.

Preheat the oven to 180°C.

Cut aubergines into cylinders, score the tops, brush with oil, season, and bake for 15 minutes.

Heat olive oil in a pan and sauté onion and garlic for 5 minutes until soft.

Press a small glass into the aubergine tops to create a hollow without going through the bottom.

Plate the aubergines with yoghurt, fresh mint leaves, and pomegranate seeds.

Fill the aubergines tightly with the lamb mixture and bake for 5 minutes to heat through.