Lamb Stuffed Aubergine

STUFFED AUBERGINE WITH LAMB & PECORINO

SERVES 2 PEOPLE

• 1 large purple aubergine
• 300g minced lamb from our butcher in yorkshire
• 1 finely chopped yellow or white onion
• 1 minced garlic clove 6tbls Tomato passata Pinch dried chilli flakes
• 2 sprigs of fresh thyme
• 1tbl chopped fresh mint
• 1/2 cup of dry white wine
• 4tbls Extra virgin olive oil
• Salt, pepper
• 2tbls grated pecorino

Preheat the oven to 220

Cut the aubergine lengthwise, score the flesh. Drizzle with 2 tbls of olive oil, season & bake cut side up in the hot oven for 30 minutes. When the aubergine is golden & the flesh is cooked(soft), remove from the oven & set aside.

In a heavy based pan add the 2 tblsp olive oil, onion, garlic & chilli. Cook until translucent, add the minced lamb & thyme - gently brown the mince, season with salt & pepper.

Pour the wine and evaporate, then the passata and cook for 15/20 minutes on a low heat, add some water if you see it gets too dry. When ready, remove from the heat and add the mint.

With a spoon remove the pulp from the aubergine, without breaking the outer skin. Roughly chop the pulp & add to the lamb, stir well, taste. Add a little extra seasoning if necessary.

Divide the mix between the two half aubergine shells, sprinkle with the grated pecorino & bake in until the top is golden. Serve with a tomato sauce & a green salad.