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Aubergines with minced lamb
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 28g
  • Carbohydrates about 16g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 2 aubergine (each approx. 350 g)
  • 0.5 tsp salt
  • 3 tbsp oil for frying
  • 1 red onion, finely chopped
  • 300 g minced meat (lamb)
  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • 1.5 tsp ground coriander seeds
  • a little pepper
  • 2 bay leaf
  • 4 dl meat bouillon
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 cinnamon stick
Yoghurt dressing
  • 150 g plain greek yoghurt
  • salt and pepper to taste
  • 1 garlic clove, squeezed
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 dl buttermilk
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Halve the aubergines lengthwise, prick the skin firmly with a fork. Scoop out the inside of the aubergines with a spoon, leaving a border of approx. 1 cm, brush with oil and season with salt, place in the prepared dish. Finely chop the aubergine flesh, set aside for the filling.
Precook the aubergines
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove.
Heat 1 tbsp of oil in a non-stick frying pan. Brown the meat in batches, remove. Heat the remainder of the oil in the same pan. Stir fry the aubergine flesh for approx. 10 mins. Reduce the heat, add the onion, pine nuts and raisins, cook for approx. 4 mins. Return the meat to the pan, season. Bring the stock to the boil with the bay leaf and cinnamon, pour half in with the meat. Simmer the filling for approx. 10 mins. Stuff the precooked aubergines with the filling, pour the remainder of the stock, bay leaf and cinnamon into the dish.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Yoghurt dressing
Mix the yoghurt, buttermilk, garlic and parsley, season. Drizzle the yoghurt dressing over the aubergines.

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