Lebanese Lamb-stuffed Aubergines

Delicious dish of ground lamb that is fried in an aromatic spice mix (Lebanese seven spice), before being stuffed in aubergine cases and baked in the oven.

Lebanese Lamb-stuffed Aubergines

Kibbeh is a Lebanese dish of ground meat, onion, pine nuts and spices, that is cooked inside a shell of cracked wheat, ground meat and onion. It is either pressed into a pie dish and baked in the oven, or rolled into croquettes and fried. My gluten-free version replaces the wheat shell with aubergines that are roasted and then hollowed out.

Quick Tips
  • Cut cross hatches into the aubergine – this speeds up the cooking time
  • Avoid overcooking the aubergine – this will cause the skins to collapse when hollowed out
serves cooking time
4
Lebanese Lamb-stuffed Aubergines
Ingredients Instructions

for the baked aubergines:

  • 2 large aubergines (about 400g each)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt

for the lamb stuffing:

  • 500g minced lamb
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and minced
  • 40g pine nuts
  • 1 tablespoon tomato purée
  • 2 teaspoons Baharat Spice Mix (replace with 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon black pepper if you cannot find)
  • 1/2 teaspoon salt
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons cooking oil (I used olive oil)
  1. Roast the aubergine.  Preheat the oven to 200°C/390°F. Cut the aubergines in half lengthways. Score the flesh diagonally to create a diamond pattern, stopping before the blade reaches the skin. Drizzle over the olive oil and salt. Place cut side up in a metal roasting tray and put in the oven. Bake for 30-35 minutes, until the flesh is soft and lightly browned. Remove from the oven and leave to cool for 5 minutes.
  2. Make the lamb stuffing. Meanwhile, heat the cooking oil in a frying pan over a medium heat. Add the onion and fry for about 5 minutes, until translucent but not brown. Add the garlic and fry for another 2 minutes. Add the remaining ingredients, except for the mince and chopped parsley (pine nuts, tomato purée, baharat and salt). Stir until evenly mixed. Add the mince and fry for 8-10 minutes, until the meat is lightly browned all over. Stir often, breaking up any large clumps of mince. Turn off the heat and stir in the chopped parsley.
  3. Stuff & bake the aubergines. Once cooked, use a metal spoon to scoop out most of the flesh from the baked aubergines, leaving a 1cm or so perimeter around the skin. Place the flesh into a small bowl and mash with the back of a fork. Tip the aubergine mash into the lamb mix and stir until evenly mixed. Spoon the lamb mix into the aubergine shells and place back in the oven for 10 minutes.
  4. Gently transfer each aubergine onto a plate using a fish slice (they can be quite fragile), and serve hot.

 

Accompaniments
Paleo
Gluten-free


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