Meat Stuffed Aubergine

Aubergine is such a fleshy vegetable which doesn't have any specific flavour for itself, so this makes it a perfect shell for the meat and spices to blend and give it an amazing combo of vegetable and protein.

Any meat of your choice can be used, lamb, beef, chicken or pork as per your wish. The spices added will make any meat taste out of the world as it gets blended well with the minced meat.

The tomato is another main ingredient in this dish as it gives the lovely sweet and sour taste to the dish and enhances the complete dish to another level.

INGREDIENTS

2 tbsp olive oil 

1 large onion chopped 

2 tbsp crushed garlic 

3 tomatoes chopped

Spices

1 tbsp tomato paste

1 tbsp chilli powder

1 tbsp coriander powder 

1 tbsp cumin powder 

½ tbsp all spice

2 tsp pepper powder

Salt to taste

500gm minced meat of your choice

2 large aubergine 

1 cup white wine or broth

METHOD

Cut the aubergine into half lengthwise and Give random shallow cuts on the inner fleshy part.

Scoop out the inner flesh of the aubergine leaving ½ inch thick skin. Chop the scooped flesh into ramdom size pieces. Set aside.

In a pan add the olive oil and once hot add in the onions and saute for couple of minutes followed by the crushed garlic and saute until the onions are translucent.

Add in the tomatoes and saute for couple of minutes then add in the Spices give it a mix until everything is combined well.

Add the minced meat and using a spatula break the pieces and saute until the meat is changed in colour.

Add in the scooped flesh of the aubergine to the pan and saute for 5 minutes then add the wine or broth.

Cover and cook for 8-10 minutes.

Open and give it a nice mix, again cover and cook for another 10 minutes.

Open the lid and cook until the juices are completely dried. Approximately 3-5 minutes.

Remove from heat and let it cool completely.

Preheat the oven to 190°C.

Lets start filling the aubergine shells. Stuff the filling nicely and do the same to all the aubergine shells. Place everything in a baking tray and drizzle some olive oil on top.

Using a foil cover the pan completely, this helps the aubergine to cook nicely with the steam produced.

Place the tray into the oven and cook for 30-40 minutes depending on the sice of your aubergines.

Remove the tray carefully and remove the foils then add the grated cheese on the top of the aubergine and meat.

Place it back into the oven without foil and set the timer for 15 minutes 190°C.

Once the timer goes off without opening the oven increase the oven temperature to the highest and set timer for 5 minutes. This will brown the melted cheese.

Remove from heat and serve hot.

Enjoy!!!