1 Peel the garlic cloves and onion. Wash and wipe dry the aubergines and cut them in half lengthways. Using a teaspoon, scoop out the centre carefully. Keep the flesh for the stuffing. 2 Mince the lamb, garlic, onion and aubergine flesh. Put in a large bowl and add the minced beef. Season and mix together well. 3 Beat the eggs and pour into the bowl containing the ingredients for the stuffing, add the tomato puree. Mix together well. 4 Preheat the oven (gas mark 6 / 400F / 200C). Fill the aubergines with the stuffing and arrange them in a greased ovenproof dish. Bake for 30 minutes. The aubergine, originally found in India, was grown in Italy in the 15th century and in the South of France in the 17th century.
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|Serving Size: 1 Serving (888g)|
|Recipe Makes: 4|
|Calories from Fat: 900 (76%)|
|Amt Per Serving||% DV|
|Total Fat 100g||133 %|
|Saturated Fat 40.9g||205 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 651.8mg||201 %|
|Sodium 287.2mg||10 %|
|Potassium 1754mg||46 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 18.3g|
|Protein 37.9g||54 %|
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Calories per serving: 1181
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