Lamb with aubergines and pomegranate

Bill Macdonald
very easy
4 5
35 mins
35 mins


Servings: 4
  • 2 Aubergines
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 5 Stem(s) Parsley
  • 2 TABLESPOONS Tomato paste
  • 1/2 TEASPOON ground cumin
  • 1/2 TEASPOON Paprika powder
  • 1/2 TEASPOON Cinnamon
  • 250 g minced lamb
  • 15 g Pine nuts
  • 1/2 Pomegranate
  • several sheets Rocket salad
  • baking paper


  1. 1

    Wash the aubergines thoroughly, halve their length and brush the cut surface with approx. 2 tablespoons of oil. Season with salt and pepper. Spread the aubergine halves with the cut surface facing upwards on a baking tray lined with baking paper.

  2. 2

    Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes.

  3. 3

    In the meantime peel and chop the onion. Wash parsley, shake dry, pluck off leaves and chop finely. Mix tomato paste and 2 tablespoons of water. Heat 1 tablespoon of oil in a pan. Sauté the onion and spices for 6-8 minutes at low heat.

  4. 4

    Add minced meat, parsley, tomato paste and pine nuts and continue to fry for about 6 minutes. Remove the pomegranate seeds from the skin. Shortly before the end of the cooking time, mix pomegranate seeds into the mince. Season to taste with salt and pepper.

  5. 5

    Remove the aubergines from the oven, reduce the temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer), spread the chopped mixture on the aubergines and bake in the oven for another 8-10 minutes.

  6. 6

    Wash the rocket and shake dry. Remove aubergines from the oven, garnish with rocket and serve immediately.

Nutrition Facts

350 kcal
9 g
26 g
14 g