Berinjelas recheadas com cordeiro, hortelã, feta e sementes de romã

Ingredientes

• 2 large aubergines
• 4 tablespoons olive oil
• Salt and pepper
• 1 small red onion (diced)
• 400 g lamb mince
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chilli (or to taste)
• 100 g feta cheese (crumbled)
• 4 tablespoons mint (chopped finely)
• 100 g pomegranate seeds ((roughly 1 small pomegranate))

Modo de preparo

1. 1

   Preheat your oven to oven to 220C / 200C fan / gas mark 7 / 425F.

2. 2

   Cut the aubergines in half lengthways and score the flesh in a diamond pattern with a sharp knife, taking care not to cut the aubergine skin. Brush the cut sides with olive oil and season with salt and pepper.

3. 3

   Place the aubergines side by side in a roasting tray and cover with foil. Put in the preheated oven for 40 minutes, or until the flesh comes away easily with a spoon.

4. 4

   Meanwhile make the filling. Fry the onion over a low heat for 3 minutes until softened. Turn up the heat and add the lamb mince. Fry for a further 3 minutes, stirring and breaking the mince up with a wooden spoon.

5. 5

   Next, add the cumin, cinnamon and chilli, plus a little salt and pepper, and fry for a further 2 minutes. Add half the feta and half the mint. Stir and turn off the heat.

6. 6

   Remove aubergines from the oven and remove and discard the foil. Gently remove the flesh of the aubergines with a dessert spoon. Leave a small amount of the flesh in the aubergine skins, so they don’t collapse.

7. 7

   Roughly dice the aubergine flesh and add it and add to lamb mixture.

8. 8

   Fill the aubergine skins with the lamb mixture and return to them to the oven, uncovered, for 10 minutes.

9. 9

   Top with rest of feta and mint and the pomegranate seeds and serve with salad and/or rice or couscous. Alternatively serve as part of a mezze-style meal.