Lebanese stuffed aubergines with crumbled feta
Enjoy a flavorful dish of rolled aubergines with lamb and harissa paste in a tomato sauce. Aubergines, also known as eggplants, add a unique touch to this meal.
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Ingredients
- 1 red onion, finely chopped
- 300g lamb mince
- 150ml vegetable stock
- 100g green lentils, cooked
- 1 garlic clove, crushed
- 1 tbsp harissa paste
- 1 courgette, diced
- 5 mint leaves, finely sliced
- 1 lemon, zested and juiced
- 1/4 bunch coriander, chopped
- 500ml fresh tomato sauce
- 1 large aubergine, sliced lengthways into 6 pieces
- 150g feta cheese
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