Lamb Filo Parcels with Aubergine Dip

prep time
30 mins

cook time
50 minutes

serves
4 people

Ingredients

For the lamb mince filling
250g lean lamb mince
1 tablespoon rapeseed oil
2 onions, peeled and finely chopped
2 teaspoons ras el hanout seasoning
4 teaspoons tomato purée
1 x 400g can chopped tomatoes
100g dried plain couscous
100g baby spinach leaves
40g sultanas or raisins
100g feta cheese, crumbled
Small bunch freshly chopped parsley
For the aubergine dip:
1 medium aubergine
1 tablespoon rapeseed oil
100g low fat yogurt
Small handful roughly chopped fresh mint leaves
For the filo pastry:
8 sheets of filo pastry
25g butter, melted
Pinch of ground cinnamon
30g flaked almonds

Method

For the aubergine dip, preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Cut the aubergine in half, season and drizzle with oil, wrap in foil and bake in the oven for 30 minutes.
For the lamb mince filling, heat the oil in a non-stick heavy bottomed pan, fry the onion for a few minutes until soft but not coloured. Add the ras al hanout or Moroccan seasoning and cool for 1 minute, stirring gently.
Add the lamb mince and cook for 5 minutes until brown, stirring occasionally. Add the tomato purée and cook for a further minute. Add the chopped tomatoes, stir, reduce the heat and simmer for 20 minutes.
Add the couscous, spinach and sultanas or raisins. Mix well and remove from the heat. Cover and allow to stand for 6 minutes to allow the couscous to swell.
Fluff the mixture up using a fork and fold in the feta cheese. Season, add the parsley, mix and set aside.
Remove the aubergine from the oven and foil, cool slightly and scoop out the flesh with a large spoon. Transfer to a preheated frying pan and cook for 5 minutes, stirring occasionally until the excess moisture has evaporated.
Blitz the aubergine flesh in a blender with the yogurt and herbs. Season to taste, transfer to a bowl, cover and refrigerate until required.
For the parcels, lay a filo pastry sheet on a chopping board with the short side nearest to you and brush with the melted butter. Cover the remaining filo pastry with a damp tea towel to keep moist.
Place 110g of the cooled filling onto the pastry, fold over and seal the edges well with the butter. Repeat with the remaining mixture using a new sheet of filo pastry for each parcel. To finish, you should have 8 parcels.
Place each parcel on a non-stick baking tray and brush the tops with the remaining melted butter.
Sprinkle the ground cinnamon and flaked almonds over the top of each parcel. Bake at 180°C, 160°C Fan, Gas Mark 4 for 15 minutes or until the pastry is crisp and golden
Serve the parcels with the dip.