Andalusian Stuffed Aubergine

    40 min

    This rustic dish is easy to make and is a perfect supper dish served with salad

    9 people made this

    Serves: 6 

    • 3 aubergines
    • 250g minced beef
    • 400g plum tomatoes, skinned, deseeded and chopped
    • 1 green pepper, deseeded and chopped finely
    • 1 red pepper, deseeded and chopped finely
    • 1 onion, chopped finely
    • 1 leek, chopped finely
    • 2 cloves of garlic, chopped
    • 100g Manchego cheese (cheddar works well if you can’t find Manchego)
    • salt and black pepper
    • 2 tbsp oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180C / 350F / gas Mark 4.
    2. Cut the aubergines in half lengthways and scrape out the flesh, leaving the skin as a shell. Reserve the flesh and finely chop.
    3. Heat the oil in a large pan and cook the minced beef until brown. Add the aubergine flesh and the other vegetables. Cook for a further 15 minutes or until the mince in cooked and the vegetables are soft. Season to taste.
    4. Place the aubergine shells onto a baking sheet and fill with the mince and vegetable mix. Cover with cheese and bake for 20 minutes until the cheese is melted. Serve immediately.
    5. Tip:
    6. To skin the tomatoes, cut an X in the skin at the base of the fruit, taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away, replace the hot water with cold water. Peel the skins away from the tomatoes.

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    Reviews in English (1)


    There's no way the aubergine can cook properly - or are the 'shells' just meant to hold the mix? Seems wasteful.  -  23 Dec 2011