Oven baked eggplant stuffed with mince and halloumi | 880 cals per serve
Oven baked eggplant stuffed with mince and halloumi | 880 Cals per serve
Mum used to make this dish for me growing up and it’s still one of my favourites. Eggplant is already such a meaty vegetable so it really works well filled with a rich mince.
You will need:
- 2 large aubergines
- 500g extra lean beef mince
- 1 white onion finely diced
- 2 garlic cloves finely diced
- 8 button mushrooms finely diced
- 250ml beef stock
- 1 tablespoon tomato puree
- 1/2 block halloumi cheese
- 2 teaspoons dried oregano
- salt and pepper
- 1/2 bunch fresh parsley
- 1 lemon
- fresh salad mix (lettuce, cucumber, tomatoes etc)
- Preheat your oven to 200°C
- Turn your aubergines on their side and cut in half. Score long crosses into the flesh carefully making sure you don’t pierce the skin. Drizzle with a good glug of olive oil and season with salt and pepper and bake in the oven for 25 mins.
- Pan fry the onion, garlic and mushrooms, once golden brown add your mince. Break up the mince with a spoon. Once the mince starts to brown add the tomato puree and about half a cup of your beef stock and continue to cook for 5 mins then add the rest of the beef stock, reduce the heat and cook for a further 20 mins on a rolling heat.
- Adjust the seasoning then remove the pan from the heat. Pass the mince though a colander collecting any of the liquid in a pan and then reduce the liquid for a further 10 mins on a slow heat. Add a couple of spoons of the flavoured liquor back to the mince making sure it is not too wet. Place your cooked mince into a large bowl and leave to cool for about 10 mins. Whilst this is cooling grate the haloumi and chopped fresh parsley and squeeze fresh lemon juice into your mince. Leave a little halloumi to one side.
- Once the aubergine is cooked scrape the flesh out of the middle. Roughly chop the flesh and add to the mince. Mix everything together. Place the aubergines in a deep oven proof tray then spoon the mince into the aubergine boats.
- Top with a little halloumi then grill on a high heat for 6-8 minutes or until the halloumi starts to turn golden brown. Serve with a fresh green salad.