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. Served alongside is a rich couscous with lentils, bulgur, roasted vegetables, and fresh herbs.

Lamb mince, Beef 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, pine nuts, raisins [sulphites], bulgur [gluten], couscous [gluten], chicken stock, tomato purée, pepper and salt, sunflower oil.

Allergens: gluten, sulfiet.

MicrowaveMarleen's choice

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 min

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

Fat5,03 g

of which saturated1,48 g

Carbohydrates11,24 g

Dietary fibre2,93 g

Protein7,35 g

Salt0,3 g

Average weight: 540 g