Ottolenghi's Lamb Mince in Aubergine

A classic in my kitchen, inspired by a recipe from Ottolenghi! I gently stew the aubergine in a fragrant tomato sauce and then fill the aubergine with spiced lamb mince (better living 2 stars) and fresh parsley. Accompanying this dish is a rich couscous with lentils, bulgur, roasted vegetables, and fresh herbs.

Lamb mince (better living 2 stars), tomatoes, white onion, courgette, bell pepper, garlic, aubergine, fresh chives, dill, parsley, preserved lemon, black beluga lentils, chilli powder, cinnamon, cardamom, cumin seeds, cloves, nutmeg, paprika powder, raisins, sunflower seeds, bulgur, couscous, chicken stock, tomato purée, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, sulfiet.

Microwave

Heat the couscous and the aubergine in tomato sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the couscous and the aubergine in tomato sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy126,55 kcal

Protein7,35 g

Fat5,1 g

of which saturated1,48 g

Carbohydrates11,24 g

Dietary fibre2,93 g

Salt0,3 g

Average weight: 540 g

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