Turkish-style aubergines

Ingredients

• 4aubergines
• 10 mlsalt
• 75 mlolive oil
• 1onion
• 1 clovegarlic
• 500 glamb
• 15 mlparsley
• 1.25 mlhot paprika
• the grated zest of 1lemon
• 5 mlsalt
• 5 mlblack pepper
• 90 g (½ cup)rice
• 5 mlsalt
• 15 mlolive oil
• 1onion
• 1 clovegarlic
• 2.5 mlbasil
• 1 tintomatoes

Instructions

1. 1

   Make the sauce

   In a small saucepan, fry the onion in the olive oil over a moderate heat until golden. Add the garlic and basil and fry for 1 minute. Stir in the tomatoes and salt, bring to the boil, then cover and simmer until thickened. Stir from time to time, pressing the tomatoes with the back of a wooden spoon.

2. 2

   Prepare aubergines

   Wash the aubergines and cut them in half lengthways with a sharp knife. Scoop out the flesh carefully, keeping the skins intact. Sprinkle the insides of the skins with a little salt, set them upside down on a plate, and put the flesh in a bowl.

3. 3

   Cook the filling

   Heat 4 tablespoons of olive oil in a large frying pan over a high heat. Add the onion, lower the heat and fry until golden. Add the garlic and fry for 1 minute, then add the lamb and brown it well. Stir in the aubergine flesh, parsley, paprika, lemon zest, salt and pepper. Mix, cover and cook gently for 25 minutes. Fold in the boiled rice and mix well.

4. 4

   Bake aubergines

   Heat the oven to 190°C. Pat the aubergine skins dry with a tea towel, coat them generously with the remaining olive oil and arrange them in a large ovenproof dish. Fill with the lamb and rice mixture, drizzle with a little lemon juice and bake for 40 minutes, or until cooked through and browned on top.

5. 5

   Serve with sauce

   Serve the baked aubergines with the tomato sauce.

What are Turkish-style aubergines?

This is a stuffed-aubergine dish: the hollowed skins are filled with a seasoned mixture of lamb, rice and aubergine flesh, then baked and served with tomato sauce. Stuffed vegetables are common across the eastern Mediterranean and Middle East, and recipes vary from kitchen to kitchen.

Here, cooking the sauce and filling separately gives each a chance to develop flavour before they come together on the plate. Lemon zest and hot paprika add a bright, gently spicy edge to the rich lamb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 34g protein, 43g carbs, 47g fat.

The lamb and olive oil provide most of the protein and fat, while the rice and aubergines contribute most of the carbohydrates. Serve one aubergine half with a generous salad or other non-starchy vegetables to balance the plate.

The aubergines and their filling

Aubergine shells: Scoop out the flesh without cutting through the skins so they can hold the filling. Salting the insides and setting them upside down gives excess moisture a chance to drain while you prepare the meat.

Lamb and rice: Brown the lamb before adding the aubergine flesh and seasonings. The rice is stirred in after the filling has cooked, helping it stay distinct rather than becoming part of a long-simmered mixture.

Build the tomato sauce

Onion first: Fry it until golden before adding the garlic and basil, so the sauce starts with a savoury, aromatic base. Add the tomatoes and salt, then simmer gently with the pan covered.

Thick consistency: Stir occasionally and press the tomatoes against the side of the pan with a wooden spoon. The sauce is ready when it has thickened and the tomatoes have broken down.

Get the filling right

Brown the meat: Let the lamb take on colour in the pan before adding the remaining filling ingredients. This helps avoid a boiled-meat texture.

Gentle cooking: Once the aubergine flesh and seasonings are mixed in, cover the pan and cook over a low heat for 25 minutes. Stir in the boiled rice afterwards, mixing just enough to distribute it evenly.

Bake until tender

Dry and oil the skins: Pat the aubergine shells dry before coating them with the remaining oil. Arrange them in a large ovenproof dish so they sit securely while filled.

Doneness cues: Bake at 190°C for 40 minutes. The aubergine should be cooked through and the filling lightly browned on top; the exact time can vary with the size of the aubergines.

Serve it as a meal

Bring the tomato sauce to the table alongside the baked aubergines, or spoon it over them just before serving. Its acidity balances the savoury lamb and soft, rich aubergine.

For a fuller plate, add a crisp green salad or another simply dressed vegetable. Keep additional sides mild so the paprika, lemon and basil remain noticeable.

Recipe notes & tips

• Use a sharp knife when halving the aubergines, and take care not to pierce the skins while scooping.
• Keep the aubergine shells upside down as they rest so they can drain.
• Brown the lamb well before adding the aubergine flesh and seasonings.
• Stir the rice into the filling after its 25-minute cooking time.
• Check the sauce as it simmers and stir occasionally to prevent it catching.
• Serve the tomato sauce warm alongside the aubergines.

Variations

• Milder filling: Reduce the hot paprika to suit your preference.
• Herb change: Use chopped fresh mint instead of parsley for a different herbal note.
• Extra tomato: Spoon some of the sauce into the baking dish around the aubergines.
• Lamb alternative: Use minced beef in place of the lamb.
• More citrus: Add a little extra lemon juice over the aubergines before serving.

Common mistakes to avoid

• Torn aubergine skins: Scoop out the flesh gradually and leave the shells intact.
• Wet shells: Pat them dry before oiling and filling so they bake rather than steam.
• Pale lamb: Give the meat time to brown before adding the other filling ingredients.
• Rice cooked in the filling: Add the boiled rice after the 25-minute simmer, as directed.
• Thin sauce: Keep simmering until it thickens, stirring and pressing the tomatoes as they soften.
• Overcooked tops: Check the aubergines at 40 minutes and remove them once tender and browned.

How to store

Refrigerate leftover aubergines and sauce in separate airtight containers for up to 3 days. Reheat in a covered ovenproof dish at 180°C until piping hot, or warm gently in the microwave.

Frequently asked questions