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.