Spicy Mince-Stuffed Aubergine
By Ocado
Published on 03 May 2022
This spicy mince-stuffed aubergine is a Mexican-inspired recipe that is low on carbs but high on flavour. The heart of this dish is the spicy beef mince, and it’s deliciously warming. We top this with a pico de gallo, which is a popular Mexican sauce (or salsa) typically made with tomatoes, chillies, coriander and onion, though here we add the flesh of an aubergine too. Don’t forget the sour cream, cheese and lime, to serve, for the full experience. Looking for more aubergine recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
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
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.