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    Stuffed aubergine with lamb and haloumi

    Published: Jun 24, 2016 · Modified: Apr 29, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe

    In my last post I shared my recipe for Roasted red peppers with mushrooms, spinach and feta a delicious vegetarian dish of stuffed peppers. Today I am posting another, as filled vegetables  make tasty and nutritious meals and this time it is stuffed aubergine with lamb and haloumi.  It has been influenced by the popular Greek dish moussaka and is just as tasty but quicker to prepare.

    Stuffed aubergine with lamb and haloumi is a simple and quick to prepare dish inspired by Greek Moussaka.

     

    The aubergines are scooped out to form a shell. The flesh of the aubergine is not wasted but chopped and combined with a simple minced meat stuffing which is flavoured with mint and some cubes of haloumi cheese. This in then piled back into the aubergine shells before roasting.  I've already mentioned before that I am a bit of a fan of the aubergine - though apparently it is the number one most disliked vegetable by children. This rather surprised me, why would they not like aubergine, what's not to like?stuffed aubergine with lamb and haloumi a simple and quick to prepare dish.

    While the recipe is reminiscent of  moussaka and has similar ingredients and flavours,  (you can find my recipe for easy moussaka here), I find this dish is even quicker and easier to prepare. A simple salad is all that you need to complete the dish or for a  more substantial  meal serve with rice or new potatoes.

    Step by step stuffed aubergine with lamb and haloumi

    stuffed aubergine with lamb and haloumi a simple and quick to prepare dish.

    Stuffed aubergine with lamb and haloumi

    Print Recipe Pin Recipe Save Recipe Saved!
    Roasted aubergine stuffed with a tasty filling of minted lamb and chunks of haloumi cheese.
    Course Main
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Servings 4
    Calories 617
    Author Jacqueline Bellefontaine

    Ingredients

    • 2 aubergines
    • 1 tablespoon rapeseed oil
    • 1 small onion chopped
    • 1 clove garlic chopped
    • 500 g mince lamb
    • 75 ml stock or water
    • 50 g sun-dried tomatoes chopped
    • 2 –4 tablespoon chopped fresh mint
    • salt and freshly ground black pepper
    • 125 g haloumi cheese
    • 2 tablespoon pine nuts

    Instructions

    • Preheat the oven to 190℃/170℃ fan/gas mark 5. Cut the aubergine in half and scoop out the flesh. Place the aubergine shells in a baking sheet and roughly chop the aubergine flesh.
    • Heat the oil in a frying pan and fry the onion until softened. Add the garlic and fry for 1 minutes, then add the meat and cook until browned, breaking up with the side of a spoon as it cooks.
    • Add the chopped aubergine flesh and stock or water. Cook for about 5 minutes stirring frequently until the aubergine is softened.
    • Add the chopped tomatoes and mint. Season well. Remove from the heat and stir in the haloumi.
    • Pile into the hollowed out aubergine shells and sprinkle with pine nuts.
    • Bake for 30–40 minutes or until the aubergine is tender. Cover loosely with a sheet of foil if the meat begins to brown too much.
    • Serve with a salad.

    Notes

    Not suitable for freezing

    Nutrition

    Calories: 617kcal | Carbohydrates: 24g | Protein: 32g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 485mg | Potassium: 1300mg | Fiber: 9g | Sugar: 14g | Vitamin A: 160IU | Vitamin C: 12.2mg | Calcium: 373mg | Iron: 3.9mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

    step by step stuffed aubergine.
    Score the aubergine and scoop out the flesh.
    step by step stuffed aubergine.
    Roughly chop.
    step by step stuffed aubergine.
    Fry the onion until soft add garlic, then brown the mince.

    step by step stuffed aubergine.
    Add the aubergine and stock, cook for 5 minutes until softened
    step by step stuffed aubergine.
    Add the tomatoes, mint and season well. stir in the haloumi cheese.
    step by step stuffed aubergine.
    Pile into the hollowed out aubergine and sprinkle with pine nuts.

    stuffed aubergine with lamb and haloumi
    Bake until tender. serve with a salad

    Nutrition Facts
    Stuffed aubergine with lamb and haloumi
    Amount Per Serving
    Calories 617 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 18g113%
    Cholesterol 91mg30%
    Sodium 485mg21%
    Potassium 1300mg37%
    Carbohydrates 24g8%
    Fiber 9g38%
    Sugar 14g16%
    Protein 32g64%
    Vitamin A 160IU3%
    Vitamin C 12.2mg15%
    Calcium 373mg37%
    Iron 3.9mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Hints, tips and variations

    • To scoop out the aubergine, cut in half lengthways. Use a small sharp knife to score a ½-1cm boarder  around the edge. Next score deep a criss cross pattern in the centre taking care not to cut through the skin of the aubergine.  Then use a dessert spoon to scoop out the flesh.
    • Keeping with the moussaka theme I used mince lamb but you could use mince beef or pork instead.
    • I used chopped mint as it goes well with lamb but you could use other herbs such as rosemary, thyme, oregano etc. Or why not vary the herb to suit the meat. I would use mint or  rosemary with the lamb, thyme or oregano with with beef and sage with pork.  If you like your food spicy you could try adding some chopped chilli too.
    • Haloumi cheese works very well with this dish as it keeps it shape when cooked, but you could use mozzarella, feta or cheddar instead.

    Save

    « Roasted red peppers with mushrooms, spinach and feta
    Strawberry jellies with Chantilly cream »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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