Recipe: Stuffed Aubergines with Spiced Minced Meat

Planning to invite family members or friends over this festive season and still unsure as to what to cook?  Stuffed Aubergines with Spiced Minced Meat is a quick fix but still an elegant dish. You literally do not need to be a cooking expert to cook this dish. I just used the spices which I had available in my kitchen to make it. You can add herbs such as thyme, parsley, or oregano, or even chilli flakes to increase the intensity of the flavour.

If you can get hold of the Italian Eggplants, it will be great for this dish, as they are larger and fatter, and the flesh tends to be more tender. Otherwise, like myself, I used the small aubergines which I found in the market and they were great as well. Hope you enjoy this dish as much as we did!

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 2 to 3 persons

Ingredients

4 small sized aubergines or 1 medium sized aubergine

180g minced beef or lamb

1 red onion, finely chopped

3 cloves garlic, crushed

3 tomatoes, finely chopped

1½ teaspoons ground cumin

Pepper and salt to taste

Grated parmesan

 

Method

Preheat the oven to 180°C

  1. Cut the aubergines in half lengthwise.
  2. Cut out most of the flesh with a small sharp knife and leave about ½ cm to 1 cm border.
  3. Roughly chop the aubergine flesh and set aside.
  4. Line a shallow oven tray with baking paper.
  5. Place aubergine (skin-side) on the tray, drizzle with a little olive oil and place in the oven.
  6. Cook until soft, about 30 minutes.
  7. Heat up one tablespoon of oil in a frying pan. Add in the garlic and onions and fry till soft.
  8. Add in the chopped aubergine flesh and cook till soft.
  9. Add in the cumin and cook till aromatic.
  10. Next, add in the minced meat.
  11. When almost cooked, stir in the chopped tomatoes and let it simmer gently for 5 to 10 minutes.
  12. Add in the salt and pepper to taste.

Preparation for serving:

  1. Remove the baked aubergines skins from the oven.
  2. Then spoon minced mixture onto the skins. Top with the parmesan and return to the oven for 10 minutes or till hot and golden on top.
  3. Serve immediately.

 

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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