Lamb with aubergines and pomegranate
very easy
35 mins
35 mins
Ingredients
- 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
Directions
- 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
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes.
- 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
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
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
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
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