Name: Lamb-Stuffed Eggplants
Prep time: 10 min
Cook time: 1 h
Yield: 4
Ingredients: 4 x 300g eggplants, cut in half lengthways, flesh scored on the diagonal; 2½ tbsp olive oil; 500g lean lamb mince; 1 red onion, finely chopped; 1 tsp paprika; 2 tsp ras el hanout; 50g (¼ cup) sultanas; 45g (¼ cup) pine nuts; ½ small bunch flat-leaf parsley, chopped; Green salad, to serve (optional)

VMG Recipes