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.