Stuffed Aubergines
By OcadoLife
Published on 13 February 2025
“These meaty, satisfying Stuffed Aubergines are generous enough to share,” says cook, author and veg grower Kathy Slack. “They’re also a brilliant make-ahead meal – fill the roasted aubergines with the prepared beef filling, then cover and chill until you’re ready to cook. Just add 15 mins to the cooking time to make sure the centre is piping hot.”Time and servings
1 hr 20 minsTotal time
4Servings
20 minsPrep time
1 hrCooking time
Ingredients
- 2 Natoora Round Aubergines
- 3 tbsp olive oil
- 400g beef mince
- 1 red onion, finely chopped
- 2 garlic cloves, crushed or grated
- 1 tbsp tomato purée
- 150ml red wine
- 2 tsp dried oregano
- 75g sundried tomatoes, diced
- 50g pine nuts
- 50g feta
- 1 (80g pack) M&S Young Spinach
- 2 M&S Chicory, leaves separated
- 0.5 lemon, juiced
- 1 tbsp extra-virgin olive oil
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. To make aubergine bowls, slice the tops off, then spoon out the flesh; chop and reserve.Step 2
Brush the aubergine bowls with 2tbsp of the oil; season. Put on a baking tray; roast for 45 mins or until soft.Step 3
In a pan over a high heat, season and fry the mince in the remaining 1tbsp oil until browned. Remove to a bowl with a slotted spoon.Step 4
Reduce the heat and cook the onion and garlic in the meat fat for 10 mins. Stir in the purée, wine, oregano, tomatoes, half the pine nuts, the beef, aubergine flesh and a splash of water; season. Cover and simmer for 30 mins.Step 5
Divide the beef mix between the aubergine bowls; top with the feta and reserved pine nuts. Bake for 15 mins (halve before serving).Step 6
In a bowl, toss the spinach and chicory with the lemon juice and olive oil. Serve the salad with the aubergines.