Lamb Stuffed Aubergine with Manchego & Spiced Ragu
Stuffed Aubergine is a delicious Mediterranean dish featuring roasted aubergines filled with a savory mixture of minced lamb, spices, and homemade tomato sauce. The dish is topped with grated manchego cheese and baked until golden, creating a hearty and flavorful meal that's perfect for any occasion. This recipe is a wonderful way to enjoy fresh ingredients while indulging in rich flavors.
Equipment
Large baking tray
10-inch (25cm) deep skillet or sauté pan
Pestle and mortar
Sharp chef's knife
Large spoon for scooping aubergine flesh
Box grater for Manchego cheese
Ingredients
2 tablespoons olive oil - plus extra for drizzling on aubergines
1.1 lb ground lamb - organic, about 500g- 4 large aubergines - approximately 300g / 10.5 oz each
1 large onion - finely chopped
6 large tomatoes - approximately 700g / 1.5 lb, roasted for fresh tomato sauce, or 1 x 400g (14 oz) can of chopped tomatoes
5 cloves garlic - crushed
1 large red pepper - or a few piquillo peppers from a jar, chopped
2 teaspoons cumin seeds - crushed in pestle and mortar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg - freshly ground
1 teaspoon paprika - sweet smoked
1 teaspoon chili flakes (chilli flakes in British English) - dried red
½ cup chicken stock - fresh or from a cube, about 120ml- 5.3 oz Manchego cheese - grated, for topping, about 150g
1 teaspoon salt - additional to taste
½ teaspoon ground black pepper - additional to taste
Instructions
- Cut the whole aubergines lengthways through the middle, including the stalk. Cut into the flesh right down to the skin but without piercing it in a crisscross pattern.4 large aubergines
- Sprinkle with sea salt and some olive oil and roast in a preheated oven at 400°F / 200°C (200°C fan-forced) for 30–40 minutes. When cooked, the flesh should be soft and easy to scoop out, and the skins should be intact.2 tablespoons olive oil, 4 large aubergines, 1 teaspoon salt
- (Prepare this before step 4) For the fresh tomato sauce, cut the tomatoes in half and place cut-side up on a baking tray. Sprinkle with sea salt, pepper, and a drizzle of olive oil. Roast at 400°F / 200°C alongside the aubergines for 30 minutes until soft and mushy. Crush with a fork — no blender needed. Alternatively, use one 400g (14 oz) can of chopped tomatoes.2 tablespoons olive oil, 6 large tomatoes, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- For the ragu, heat some olive oil in a pan and fry the onions, peppers, and spices over medium heat for 10 minutes.2 tablespoons olive oil, 1 large onion, 5 cloves garlic, 1 large red pepper, 2 teaspoons cumin seeds, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon paprika, 1 teaspoon chili flakes (chilli flakes in British English)
- Add the lamb and fry, breaking it up with a wooden spoon, for 4–5 minutes until browned. Stir in the tomato sauce and 120 ml (½ cup) chicken stock. Simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce is thick enough that a spoon dragged through it holds a line for a second before closing.1.1 lb ground lamb, 6 large tomatoes, 1/2 cup chicken stock
- Once the aubergines are ready, carefully scoop out the flesh leaving a little flesh still on the skin all around and add to the ragu. Stir through and then spoon the ragu back into the aubergine skins.4 large aubergines
- Top each stuffed aubergine half generously with grated Manchego. Return to the oven at 400°F / 200°C for 8–10 minutes until the cheese is melted, bubbling, and lightly golden. For extra browning, switch to the grill/broiler for the final 2 minutes — watch closely.5.3 oz Manchego cheese
Notes
Storage: Refrigerate assembled stuffed aubergines in an airtight container for up to 3 days. Reheat covered with foil at 350°F / 175°C for 20 minutes, then uncover for 5 minutes to re-melt the cheese.
Freezer: Freeze assembled but un-cheesed aubergines for up to 2 months. Thaw overnight in the fridge, add cheese, and bake at 375°F / 190°C for 25–30 minutes.
Make-Ahead: The lamb ragu can be made up to 2 days ahead and refrigerated separately — this actually deepens the flavour. Roast the aubergines fresh on serving day.
Substitutions: Swap Manchego for Gruyère or mature Cheddar. Use beef mince or a 50/50 lamb-beef blend if preferred. For a lighter version, try turkey mince with an extra tablespoon of olive oil.
Pro Tip: Salt and rest the scored aubergine halves for 10 minutes before roasting — this draws out bitter liquid and seasons the flesh evenly, producing a noticeably creamier texture.
Nutrition
Serving: 1servingCalories: 790kcalCarbohydrates: 47gProtein: 39gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 132mgSodium: 963mgPotassium: 2206mgFiber: 19gSugar: 27gVitamin A: 4282IUVitamin C: 104mgCalcium: 529mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
