Etli Patlıcan Dolması (Aubergines Stuffed with Minced Lamb and Rice)
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Ingredients
- 4 aubergines
- 350 g lamb mince
- 100 g short grain rice
- 1 onion
- 1 tbsp tomato purée
- 200 g tinned chopped tomatoes
- 200 ml lamb stock
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 21.9 g
- Carbohydrate
- 32.5 g
- of which sugars
- 10.8 g
- Fat
- 16.7 g
- of which saturates
- 7.6 g
- Fibre
- 9.1 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Halve the aubergines lengthways and scoop out some of the centre to make boats, reserving the flesh.
- 2
Mix the lamb mince, short grain rice, grated onion, tomato purée and the reserved aubergine flesh, finely chopped, in a bowl and season well.
- 3
Fill the aubergine boats with the lamb mixture and arrange in a baking dish.
- 4
Pour the tinned chopped tomatoes and lamb stock around the aubergines, cover with foil, and bake for 50 minutes until the aubergines are tender and the lamb is cooked through with no pink remaining.
- 5
Scatter with flat-leaf parsley to serve.
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