Crisp Spiced Mince Lamb & Bulgar Stuffed Aubergines

by Zarina
Crisp Spiced Mince Lamb & Bulgar Stuffed Aubergines

These turned out insanely good… the aubergines are half grilled on the BBQ to give them a smoky charred taste then the flesh is scooped out and chopped up to add to the filling.  Minced lamb is sautéed with garlic, onions, all-spice, cinnamon, and a touch of pomegranate molasses, mixed with the aubergine flesh and cooked until the lamb gets sticky and slightly crisp.  

The bulgar is cooked with onions, peppers, tomato purée, and stock, and then I mixed it into the crispy minced lamb and filled up the aubergine shells.  The filled shells are then baked in the oven for half an hour with a sprinkle of parmesan added for the last few minutes.

Garnish with some freshly chopped parsley, toasted pine nuts, and a drizzle of pomegranate molasses, and indulge in.. next level of deliciousness!!

Give this one a try… I promise you will not be disappointed!  

I used the tomato bulgar wheat recipe from Sabrina Ghayour’s book Persiana, one of my ultimate favorites.  

Crisp Spiced Mince Lamb & Bulgar Stuffed Aubergines
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Aubergines
  • LAMB
  • 500g Minced Lamb
  • Olive Oil
  • 1 Onion chopped fine
  • 5 cloves garlic crushed
  • 2 tsps Pomegranate molasses and more for drizzling
  • ½ tsp Allspice
  • ½ tsp Cinnamon
  • ½ tsp Cumin ground
  • 1 tsp Sea salt
  • ½ tsp Pepper
  • Sprinkle of Parmesan Cheese grated
  • Parsley to garnish
  • Toasted Pine nuts to garnish
  • 100g Bulgar wheat
  • Olive Oil
  • 1 Small onion finely chopped
  • ½ Red pepper finely diced
  • 1 tbsp Tomato purée
  • 2 Knob of butter
  • 250ml Chicken stock
  • Sea Salt to taste
  • Pepper to taste


  1. Cut aubergines lengthways and cut a criss-cross pattern into the flesh, brush with olive oil, and season with salt and pepper.
  2. Chargrill on a BBQ or grill pan until half cooked, so it is soft enough to cut out the insides but firm enough that it keeps its shape and set aside to cool
  3. With a spoon, carefully cut the flesh out of the aubergines, so there is about 1cm left around the shell edge, move shells to the oven tray, and set them aside.
  4. Chop aubergine flesh small and set aside
  5. Pre-heat oven to 180°C
  6. In a saucepan over medium heat with a little oil, fry the onions and garlic until starting to colour
  7. Add the minced lamb, allspice, cinnamon, salt, and pepper, keep stirring to break up the lamb, add the pomegranate molasses
  8. Add the chopped aubergine flesh to the pan and keep cooking until the lamb is almost charring slightly
  9. In another saucepan, make the bulgar wheat – sauté onions in a pan on medium heat with olive oil until translucent, keep stirring, so they do not colour
  10. Add diced pepper and stir for a few minutes, add tomato purée, salt, and pepper
  11. Cook for a few minutes more, making sure the mixture does not burn. You can add more oil if needed
  12. Add the bulgar wheat and butter to the pan, pour in the stock, and stir until tomato purée has dissolved into the liquid evenly
  13. Cover the pan with a tightly fitted lid, reduce heat to medium-low and cook for 20 minutes or until the water is fully absorbed
  14. Once bulgar wheat is cooked, use a fork to fluff up the grains
  15. Mix the bulgar into the saucepan with the lamb so it is well combined
  16. Fill the aubergine shells with the bulgar and lamb mixture carefully, so the shells stay intact
  17. Fill all 4 shells pressing all the mixture down into a mound-like shape in each one
  18. Bake in the oven for 30 minutes until heated through
  19. 2-3 minutes before 30 minutes is up, remove from the oven and grate some fresh parmesan over the top, just a sprinkle, not too much
  20. Cook in the oven until parmesan turns, starts to colour slightly
  21. Remove from oven, set aside for 5 minutes
  22. Arrange on a serving platter, sprinkle with toasted pine nuts and parsley
  23. Drizzle some pomegranate molasses over the top and serve
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