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Stuffed aubergine with lamb and pine nuts
Fruit and vegetables
4 medium
aubergines
(about 1.2kg/2lb 7oz), halved lengthways
2 medium
onions
(340g/12oz in total), finely chopped
20g/¾oz flatleaf
parsley
, chopped
1½ tbsp
lemon juice
1
garlic
clove, finely chopped
2 tsp
lemon
juice
1 small bunch
coriander
, chopped
salt and freshly ground black
pepper
Tins, packets and jars
1 tsp
tamarind
paste
50g/1¾oz
tahini
Cooking ingredients
6 tbsp
olive oil
1½ tsp ground
cumin
1½ tbsp sweet
paprika
1 tbsp ground
cinnamon
50g/1¾oz
pine nuts
2 tsp
tomato purée
1 tbsp
caster sugar
4
cinnamon
sticks
salt and freshly ground
black pepper
Dairy, eggs and chilled
125g/4½oz natural
yoghurt
Meat, fish and poultry
500g/1lb 2oz
lamb mince
Other
1 loaf sourdough, to serve (optional)
Back to recipe
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