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There are many ways to stuff an aubergine, as that old adage goes… Ok, so it’s not a quite a classic adage but aubergines are a wonderful vegetable with so much potential. If you are unsure about aubergines this one will turn you around; think of it as a gentle introduction to the silky subtleties of the humble aubergine. Now this recipe is no masterpiece, it’s a very flexible and adaptable. Quite often I cook it when I have a variety of veggies to use up: a knob of courgette here, half a carrot here, the final stick of celery from the ridiculously large packet… Anyway, I shall not ramble on too much this week. This recipe has a small amount of beef mince to add a meaty dimension but it can easily be a veggie dish. The sauce topping adds a creamy dimension to the dish and is well worth the 10 minutes to make. Any dish with a draping of melted cheese over the top can only be good right!?
Serves: 4
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
2 Aubergine
1 onion
2 garlic cloves
1 red pepper
Other vegetables as desired: celery, courgette, spinach
200g Beef mince
80g passata
Grated Cheese: cheddar or parmesan work well.
Bechamel sauce: plain flour, butter, milk, nutmeg, bay leaf, seasoning.
Method: 1). Slice an aubergine in half - keep the stem on the top attached, this will make it much easier for you to scoop the flesh out later. Then cut cube shapes into the flesh - be careful not to pierce the skin. Rub in olive oil and salt and bake for 20-30 minutes at 180 degrees or until tender. 2). Finely chop the onions and garlic and cook gently for 2 minutes as they soften. 3). Finely chop the pepper and any other vegetables and add that to the onions. Cook for another 5 mins, or until the onion is soft and translucent. 4). Add the beef mince, season and cook gently for 5 minutes or until the beef has coloured. 5). Take the Aubergine out of the oven (if it’s ready) and scoop out the soft insides. Keep the skins intact and put in a dish ready for filling up. 6). Add the cooked aubergine to the pan and add the passata. Mix together the ingredients and add some herbs (eg. oregano). Season to taste. 7). Add the pan mixture into the aubergine skins. 8). Make a simple bechamel sauce and grate some cheese. 9). Pour the bechamel sauce over the filled aubergines. Top with the grated cheese and nutmeg and place under a hot grill to colour the cheese topping (or in the oven until the topping is coloured). This should take 10 minutes maximum in a preheated oven. 10). Serve with some crusty bread and enjoy.