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

Stuffed aubergine with lamb and haloumi

Roasted aubergine stuffed with a tasty filling of minted lamb and chunks of haloumi cheese.
Course Main
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 617kcal
Author Jacqueline Bellefontaine


  • 2 aubergines
  • 1 tbsp 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 tbsp chopped fresh mint
  • salt and freshly ground black pepper
  • 125 g haloumi cheese
  • 2 tbsp pine nuts


  • 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.


Not suitable for freezing


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