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Greek-style stuffed aubergine

Greek-style stuffed aubergine


For the lamb moussaka filling–


Grill: Grill & Melt Advanced Grill

Serves: 2

  1. Cut the aubergine in half lengthways and scoop out the middle. Cover with cling film and set aside. Chop the scooped out aubergine
  2. For the lamb filling, heat the olive oil in a saucepan on a medium heat and add the minced lamb, onion and garlic. Cook for approx. 8-10 minutes until browned, stirring regularly
  3. Add the ground cinnamon, oregano, tomato puree and chopped aubergine. Cook for a further 2-3 minutes
  4. Add the chopped tomatoes, bring to the boil then simmer for 20-30 minutes stirring occasionally. Set aside to cool
  5. Pre heat the grill to heat setting 4, with the top plate removed. Then press the button underneath the temperature controls, to activate the locked in Grill & Melt feature
  6. Place the aubergine skins on the grill, drizzle with a little olive oil and season. Spoon some of the lamb filling into each piece then top with some crumbled feta
  7. Grill for 3-4 minutes until the aubergine is soft and the cheese is golden brown
  8. To serve, top with chopped parsley