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Le Chaudron recipe
Aubergines farcies à l'agneau
Lamb-stuffed eggplant
⏱ 60 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4eggplants
400 g (14 oz)ground lamb
3tomatoes, chopped
2onions, chopped
50 g (2 oz)pine nuts
1 teaspoonground cinnamon
- 4 eggplants
- 400 g (14 oz) ground lamb
- 3 tomatoes, chopped
- 2 onions, chopped
- 50 g (2 oz) pine nuts
- 1 teaspoon ground cinnamon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the eggplants and scoop out the flesh, leaving 1 cm (⅜ in). Chop the flesh.
- Cook the onions and eggplant flesh for 6 minutes.
- Add the lamb, cinnamon and pine nuts and cook 5 minutes.
- Add the tomatoes and cook 5 minutes.
- Fill the eggplants and bake at 190°C (375°F) for 35 minutes.
- Serve hot, sprinkled with parsley.
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