Stuffed aubergines
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Serves:     people
Notes from Anna

Aubergine boats with minced pork & beef in tomato sauce. A high protein dish rich in antioxidant micronutrients and fibre from the tomatoes and aubergines.



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  1. Bring a large saucepan of salted water to the boil.
  2. Wash the aubergines, remove the stalks and cut in half lengthways. Plunge the aubergines into the boiling water and boil for about 7 minutes. Remove and leave to cool slightly.
  3. TURN THE OVEN ON TO 190˚C/170˚C FAN/GAS 5
  4. Peel and bash the garlic. Wash and roughly tear the basil leaves.
  5. Heat 2 tablespoons of oil in a pan. Add one clove of garlic and basil leaves and cook for a couple of minutes. Add the ground beef and pork and a grating of nutmeg and fry for 5 minutes or until the meat is browned.
  6. Add the tinned tomatoes and a little water and sea salt to the pan and cook over a medium heat for 10 minutes or until you have a thick ragù.
  7. Meanwhile, using a knife or a spoon, scoop most of the flesh out of the boat-shaped aubergine halves, leaving the skin with a layer of flesh about 10mm thick.
  8. Warm 2 tablespoons of oil in a frying pan, add the second clove of garlic and brown it. Then toss in the aubergine flesh, sprinkle with a little salt and a pinch of oregano and sauté for a few minutes.
  9. Stir the aubergine flesh into the meat ragù and season with a generous grinding of black pepper.
  10. Brush a baking dish with the remaining tablespoon of olive oil. Scoop the meat mixture into the aubergine boats and sprinkle with the parmesan and breadcrumbs. Arrange the aubergine boats in the baking dish and bake for 25 minutes.

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