Spicy Mince-Stuffed Aubergine
Ingredients
2 tbsp of olive oil
2 onions, roughly chopped
4 garlic cloves, finely chopped
500 g of beef mince
1 red pepper, diced
1.25 sea salt
1 tsp of ground cumin
1 tsp of smoked paprika
1 tsp of cayenne pepper
1 red chilli, finely chopped
30 g of coriander, chopped, plus extra to serve
3 large aubergines
250 g of cherry tomatoes, chopped
20 g of sliced jalapenos in brine, 1tsp jalapeno brine
10 g of cheese, grated
1 tbsp of soured cream
1 lime, cut into wedges
4 servings
Calories~563 kcal
Protein~31 g
Carbs~35 g
Fat~34 g
Fiber~14 g
Sugar~16 g
Total recipe
Calories~2,250 kcal
Protein~125 g
Carbs~140 g
Fat~135 g
Fiber~55 g
Sugar~65 g
Method
Step 1
Preheat the oven to 180°C/ 160°C fan/ gas 4.
Step 2
Add 1 tbsp olive oil, half the chopped onion and all the garlic to a large non-stick frying pan and sauté for 5 mins.
Step 3
Add in the beef mince and brown for 5 mins, then add the red pepper, 1 tsp sea salt, cumin, smoked paprika, cayenne pepper, red chilli and half the chopped coriander. Mix well, then reduce to a low heat and cook for a further 10 mins.
Step 4
Meanwhile, slice the aubergines in half and scoop out the flesh, and set aside for the pico de gallo.
Step 5
Drizzle with olive oil and sprinkle with ¼ tsp sea salt and then roast in the oven for 15-20 mins or until soft.
Step 6
Chop the aubergine flesh, season with a pinch of salt and a squeeze of lime, and fry in a frying pan for 4 mins, then set aside.
Step 7
While the aubergines cook you can prepare the pico de gallo. Add the remaining chopped onion to a large bowl, along with the scooped out flesh from the aubergines, the cherry tomatoes, sliced jalapeños, remaining coriander, sea salt and jalapeño brine. Mix together and set aside.
Step 8
Remove the aubergines from the oven and leave to cool for 2 mins, then begin to fill them with the spicy beef mince filling.
Step 9
Top them with pico de gallo, grated cheese, soured cream, and more chopped coriander and a wedge of lime
