It’s a super-yummy style sensation occurring proper right here. I’ve stuffed scrumptious aubergines with a Greek-style stuffing influenced by the flavours of moussaka. With loads of nutritious chickpeas and tomatoes within the tasty lamb stuffing, and topped with some creamy baked feta, it’s a terrific dish for serving to pals while you need to impress.
Serves
4 individuals
Components
4 medium aubergines (use the chunkiest you will discover)
2 tbsp gentle olive oil, plus additional for brushing
Salt
1 pink onion, diced
250g minced lamb
400g tin of chickpeas, drained and rinsed
400g tin of chopped tomatoes
1 tbsp pink wine vinegar
3 sprigs of contemporary thyme, leaves picked
2 tsp floor cinnamon
2 tsp dried oregano
200g feta cheese
1. Warmth the oven to
