This is one of my little 'Ha! Summer's on the way' suppers that needs a little bit of easy kitchen action; just right to prepare, glass of wine in hand, with the back door open while the children play in the garden. Turn the music up to drown out the sound of them arguing and pretend that la-la-la you can't hear them... Chin chin!
250g minced lamb
1 onion, finely chopped
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tbsp lemon juice
3 tbsp finely chopped fresh parsley
150ml lamb (or vegetable) stock
50g Brazil nuts, chopped (optional, v. yummy!)
50g Parmesan cheese, grated
Cut aubergines in half lengthways and scoop out the flesh, leaving about a half-centimetre's border around. Dice the flesh and set aside. Put the 'shells' in an ovenproof dish and season the inside surfaces with salt and pepper.
Fry the lamb and onion for five minutes, until the lamb is browned and the onion softened. Turn the couscous in the pan to coat the grains in fat. Mix in the diced aubergine and the remaining ingredients, bar the cheese. Use the mixture to fil the aubergine shells, then top with the cheese. Cover the dish with foil and bake at 180c for 30 minutes; uncover and bake for a further 10 minutes.
This meal needs very little in the way of accompaniment, as it has a little of everything therein; some warm bread rolls are just right. Happy weekend!