A delectable dish of spiced lamb-stuffed aubergines crafted by Thomasina Miers is an enticing way to make the most of this seasonal vegetable, paired perfectly with a finishing touch of aleppo chilli butter. Completing the meal is a cooling berry ripple ice-cream, offering a delightful contrast with its creamy texture and fruity taste.
Middle Eastern Style Lamb-Stuffed Aubergine
Serving as the main attraction, these stuffed aubergines are infused with a tantalising mix of Middle Eastern spices and can be accompanied by warm bulgur, rice, or flatbreads, alongside a parsley and onion salad.
Preparation Time: 15 mins
Salting Time: 20 mins
Cooking Time: 1 hour 30 mins
Serves: 4-6
Ingredients:
- 5 medium aubergines
- Salt and black pepper
- Olive oil
- 400g lamb mince
- 2 small onions, finely chopped
- 2 garlic cloves, crushed
- 1 green pepper, diced
- 200g cherry tomatoes, chopped
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 3 tsp aleppo chilli
- 2 tbsp Turkish red pepper paste or tomato paste
- 400g tin finely chopped tomatoes
- 1 bunch flat-leaf parsley, chopped
- 50g unsalted butter
- 200g Greek yoghurt, for serving
Begin by slicing the aubergines in half lengthwise and scoring the cut surfaces in a crosshatch pattern. Place the aubergines flesh side up in a baking dish, sprinkle with salt, and let them sit for 20 minutes. Preheat the oven to 220°C (200°C fan)/425°F/gas mark 7.
After patting dry the aubergines with kitchen paper, drizzle them with olive oil before roasting for 30 minutes. Set them aside to cool once baked.
To prepare the filling, heat a tablespoon of olive oil in a large pan over medium-high heat and add the lamb, seasoning with salt and pepper. Cook for 7-8 minutes until browned. Lower the heat, add onions and garlic, and sauté until the onions soften. Introduce green pepper, cherry tomatoes, cumin, cinnamon, and a teaspoon of aleppo chilli for another 10 minutes, then mix in the pepper paste and half the chopped tomatoes, cooking for an additional 20 minutes. Stir in half the parsley after seasoning to taste.
Stuff the aubergines with the lamb mixture. Blend the remaining chopped tomatoes with 200ml boiling water, season, and pour around the aubergines in the dish. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes.
Melt butter in a saucepan, add salt and the remaining aleppo chilli, and drizzle over the aubergines. Garnish with the remaining parsley and serve with yoghurt.
Berry Ripple Ice-Cream with Tahini Twist
This no-churn dessert balances the nutty hint of tahini with a vibrant berry sauce, offering a refreshing end to the feast.
Preparation Time: 5 mins
Cooking Time: 25 mins
Freezing Time: 4 hours+
Serves: 4-6
Ingredients:
- 200g mixed berries (blackcurrants, redcurrants, raspberries)
- 2 tbsp runny honey
- 100ml tahini
- 2 tsp vanilla essence
- 150ml condensed milk
- 200g Greek yoghurt
- 400ml double cream
- Your favourite biscuits, for serving
- 2 tsp toasted sesame seeds (optional)
In a saucepan over low heat, cook the berries with honey until they break down, about 8-10 minutes, then allow to cool. In a bowl, mix tahini with vanilla essence, add condensed milk, and gradually incorporate the yoghurt. In another bowl, whisk cream until soft peaks form, carefully folding in the tahini mixture until combined.
Fill a freezable container halfway with tahini cream, swirl in half the berry sauce using a knife, then repeat with the remaining layers. Freeze for a minimum of four hours or overnight. Serve with biscuits and optionally, a sprinkle of sesame seeds.
Reporting based on coverage first published by theguardian.com.