Stuffes Aubergines with Lamb

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Large tomatoes or courgettes can be used instead of the aubergines in this dish, for special occasions baby aubergines look really attractive.

Serves 4  

4½ pts per serving Full Choice

2 aubergines
1 onion, sliced
12 fresh ginger, grated
1 tsp chilli powder
1 clove garlic, crushed
¼ tsp turmeric
1 tsp salt
a tsp ground corriander
1 tomato, chopped
12 oz lean minced lamb
1 green pepper,de-seeded and chopped
1 orange or yellow pepper, de-seeded and chopped
2 tbsp chopped fresh corriander.

Preheat oven to 180C/350F/Gas4
Cut the aubergines in half lengthways , cut out most of flesh and discard ( can be used for soups,curries, ratatouille etc)
Place the aubergine shells in an ovenproof dish
In a saucepan fry the onion until cooked, stir in ginger, chilli powder, garlic, turmeric,salt & ground corriander. Add the tomato and stir-fry for 5 minutes.
Add the minced lamb and stir fry for a further 7 -10 minutes. Add the chopped peppers and fresh corriander and stir well.
Spoon the lamb mixture into the aubergine shells.
Spray with Frylight
Bake for 20 - 25 minutes until cooked through and brown on top.