Turkish Inspired Lamb & Grains Stuffed Aubergine

Delicious aromatic spiced lamb and our Turkish inspired Couscous and Grains work perfectly with the mild smokiness of baked aubergine in this dish. It’s a flavour-packed meal that’s simple enough to make for a mid-week meal and delicious enough to serve as a treat.


Preheat the oven to 200c/180 fan/Gas 6

Cut the ends from the each of the aubergines and cut each into 3, leaving you with 6 thick disks.

Carefully hollow out the aubergine flesh from the centre leaving ½ cm of flesh around the edge – leaving you with 6 hollow cylinders. Chop the aubergine flesh into small chunks.

Place the hollowed-out aubergines onto a lined baking tray and brush the inside with olive oil. Place in the oven and bake for 10 minutes.

Heat the remaining olive oil in a large frying pan over a medium heat. Add the chopped aubergine flesh, onion, garlic and pepper and cook gently for 10-12 minutes until the onion and aubergine are softened. Increase the heat and add the minced lamb. Cook for 5-6 minutes stirring all the time until the lamb is browned all over. Add the passata and Ainsley Harriott Couscous & Grains and seasonto taste with salt and pepper. Cook for 2-3 minutes, stirring now and then.

Divide the mixture between the baked aubergine shells, pressing it down and piling it high so it sits above the top of the aubergine. Top with the grated cheese and bake for 20-25 minutes.

For the dressing, simply mix all of the ingredients together in a small bowl.



  • 2 medium aubergines
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped or grated
  • 1 roasted red pepper from a jar, chopped
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp smoked paprika
  • 200g minced lamb
  • 100ml tomato passata
  • 1 pouch Ainsley Harriott Turkish Couscous & Grains
  • 30g grated cheddar or halloumi cheese
  • For the Tahini Dressing
  • 100g thick Greek yoghurt
  • 1 tsp tahini
  • 2 tsp olive oil
  • squeeze of lemon juice
  • 1 tsp honey
  • 2 tbsp hot water
  • To Serve
  • a little rocket, pomegranate molasses and a scattering of pomegranate seeds