Roasted aubergine, pine nuts, cinnamon lamb

Roasted aubergine with cinnamon lamb

If you’re still managing to be good this far into January, hats off to you.  I barely made it through the first week, and I’ve been unable to resist especially delicious treats in my kitchen lately such as THE most delicious butter we picked up at a local market this morning. It will be slathered on everything.

If you are trying to keep things lighter though, this is a nice low carb, low FODMAP dish for January. It’s not too hard to put together, either – you make the stuffing whilst the aubergine is roasting in the oven. This isn’t your average stuffed vegetable though – cinnamon and cumin bring a lovely warmth. Definitely don’t skip the pine nuts! Perfect with some leaves or some chickpeas cooked with paprika and preserved lemon to make this more of a meal.

you will need:

2 x good sized aubergines
1 x small packet of lamb mince (or Quorn mince is also delicious here)
1 tsp tomato puree
1 medium onion, finely chopped (leave out if you don’t tolerate / are in elimination phase)
1/2 tbsp ground cinnamon
1.5 tsp ground cumin
1.5 tsp paprika
1/2 tsp tamarind paste
1 tsp sugar
half a lemon
handful  of parsley, finely chopped
handful of pine nuts

method:

Cut each aubergine in half and brush with olive oil and season with salt and pepper. Pop skin down in a roasting tin / dish and into a hot oven @ 200 (fan). This needs to be fairly deep, and something you’re happy to take the juices from later. Roast these for about 20 mins, making sure the flesh is cooked when you take them out.

While they’re roasting, heat some olive oil in a large pan and add your spices and onion (leave out if you cannot tolerate or are in your elimination phase). Cook on a medium heat for about 5 mins until the spices are really fragrant – but be careful not to burn them! Then add your pine nuts, and allow these to brown slightly. Add in the mince, tomato puree, chopped parsley, a teaspoon of sugar and season well. Keep stirring until the mince is cooked (this will be considerably less time if you’re using Quorn). You can also add some red wine to this sauce if you like and feel free to add some water if it needs.

In a separate bowl, add the juice of half a lemon, tamarind and some salt. Scrape out the flesh from the aubergines, being careful not to rip the skin, and add to the bowl. Mix well!

Now pop this back into the skins and top with your spiced mince filling. Pop back into the oven for 10 mins to crisp up nicely, and you’re done! Enjoy with a glass of that red.

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