2 aubergines, halved lengthways
4 lean lamb leg steaks, trimmed of fat
1 tsp olive oil
2 tsp dried oregano
½ tsp ground cinnamon
50g Waitrose Feta, Sundried Tomato And Kalamata Olive Tapenade
1 unwaxed lemon, ½ finely grated, 1 tbsp juice
25g pack mint (or dill), leaves roughly chopped
250g pouch basmati rice, heated to pack instructions
4 tbsp low fat natural yogurt, to serve
1. Score the aubergines with criss-cross lines (not through) the skin. Grill on a rack under a high heat for 20 minutes, turning once, until golden and soft.
2. Brush the lamb with the oil and season. Add to the rack for the last 4 minutes of cooking. Remove the aubergines. Turn the lamb and return to the oven for 4 more minutes, till golden and cooked through.
3. Mash the aubergine flesh with the oregano, cinnamon, 40g of the tapenade, lemon zest and juice and most of the herbs. Fold in the rice. Season, then return to the shells. Rest the lamb while you grill the stuffed aubergines for 2 minutes. Slice the lamb and serve with the aubergines, yogurt, remaining tapenade and mint.
Cook’s tipFor a spicy Indian take on this recipe, mash a little curry paste into the aubergine mix instead of the tapenade and oregano. Finish with a little mango chutney.
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