Aubergines with minced lamb

Aubergines with minced lamb

Total: 1 hr 20 min. | Active: 40 min.
Low Carb
Nutritional value / person: 413 kcal
, Fat: 28 g
, Carbohydrate: 16 g
, Protein: 22 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 aubergines (each approx. 350 g)
2 tbsp olive oil
½ tsp salt


3 tbsp oil for frying
300 g minced meat (lamb)
1 red onion, finely chopped
3 tbsp pine nuts
3 tbsp raisins
1 ½ tsp ground coriander seeds
1 tsp ground cumin
1 tsp salt
a little pepper
4 dl meat bouillon
2 bay leaves
1 cinnamon stick

Yoghurt dressing

150 g plain greek yoghurt
1 dl buttermilk
1 garlic clove, squeezed
½ bunch flat-leaf parsley, finely chopped
salt and pepper to taste
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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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.

Good to know
Serve with: Couscous or rice

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