Easter without lamb would be like Christmas without a tree; it just wouldn’t be right. I have a habit of cooking a little too much on these occasions, but that’s a good thing, as it gives me the opportunity to get creative with leftovers. And I love leftovers. But there are only so many pies, curries and sandwiches a girl can eat, which is why I like to use my left over lamb to make delicious and healthy stuffed aubergines.
All you need is a few slices of left over lamb (I use leg, but you could also use shoulder), an aubergine, some passata and pulses to make this filling meal. I tend to serve it with a side of fresh spinach drizzled with olive oil, but it also works well with cous cous and rice.
Preheat the oven to 200c. Slice the aubergine in half lengthways, scoop out the flesh and put to one side. Place the aubergine shells onto a baking tray and roast for 15 minutes.
Whilst the aubergine is roasting, dice your onion and garlic and sauté in olive oil until they have softened. Chop the aubergine flesh into bite-sized chunks and cook alongside the onion and garlic for five minutes.
Using a pestle and mortar, grind the fennel seeds. Add into the pan with the aubergine, onion and garlic and stir well. Pour in the passata, borlotti beans and lamb. Simmer for five minutes or until the lamb is piping hot. Season with salt and pepper.
Remove the aubergine shells from the oven and spoon the lamb and bean mixture into each shell.
The fennel adds a really distinctive flavour to this dish, and works really well with the lamb. If you prefer, you could use oregano instead of fennel or basil, which is equally as delicious. You can also substitute the beans for any variety you like – I can highly recommend chick peas and haricot beans.