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Wood Roasted Lamb Stuffed Aubergines with Manchego Cheese

This is a delicious dish that will warm the cockles in those chilly Autumn evenings!

Stuffed. Aubergines. wood fired. Baked. Stone Bake


  • 4 Aubergines
  • 6 tbsp Olive oil
  • 1 Medium onion finely chopped
  • 4 Garlic cloves, finely chopped
  • 1 Large red pepper, seeded and chopped
  • 1.5 tsp cumin
  • 1 tsp cinnamon
  • 0.5 tsp Freshly ground nutmeg
  • 1 tsp paprika
  • 1 Large pinch of crushed dried chillies
  • 500 g (17.6oz) Minced lamb
  • 6 tbsp of Stone Bake’s tomato sauce
  • 100 g (3.5oz)Manchego cheese, grated
  • 1 pinch salt and freshly ground black pepper

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Cut each aubergine lengthways through the stalk, then score the flesh in a criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them on a baking tray and drizzle each half with 11/2 teaspoons of the oil, season with salt and bake in your wood fired oven for about 30 minutes or until the flesh is soft and tender but not browned.

Heat the remaining 2 tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the Stone Bake tomato sauce and leave to simmer for 5 minutes.

Remove the aubergines from the oven, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick. Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake for a final 9-10 minutes until they are looking deliciously golden brown!