Minced Beef Stuffed Aubergines

Minced Beef Stuffed Aubergines Recipe

An ideal aubergine dish for dinner
Yield: 6    Preparation Time: 20 minutes    Cooking Time: 20 minutes
This is a rustic dish and is perfect to serve for dinner when accompanied by a salad.


3 aubergines
400g plum tomatoes; skinned, deseeded and chopped
250g minced beef
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
1 leek, finely chopped
1 onion, peeled and finely chopped
2 cloves of garlic, chopped
2 tablespoons oil
100g Manchego cheese or Cheddar cheese
Salt and black pepper

Recipe Instructions

Preheat the oven to 180C.

Prepare the aubergines.
Cut the aubergine in half lengthways and scoop out the flesh. The skin will be used as a shell so make sure not to nick it. Finely chop the aubergine flesh and set it aside.

Make the filling.
Heat the oil in a large pan and add the minced beef. Cook over a medium heat until the mince has browned. Add the aubergine and the other vegetables and cook for 15 minutes until the vegetables are soft and the mince if fully cooked. Taste and season accordingly.

Fill the aubergine shells.
Place the aubergine skins onto a baking tray and fill them with the filling. Sprinkle over the cheese and bake in the oven until the cheese has melted and turned golden brown.

Serve immediately with a salad.



One Response to “Minced Beef Stuffed Aubergines”

  1. Emma says:

    This is actually very tasty when made with the following additions:

    Substitute cheddar for Mozarella & Gruyere
    Added a good teaspoonful of Harissa to mince sauce