Moroccan beef-stuffed aubergines
3
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Dried apricots add a little sweetness to the filling of this Middle Eastern dish, while the harissa gives it a spicky kick.
Ingredients
Aubergine
4 medium
Garlic
2 clove(s), one whole, one crushed
Olive Oil
½ tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Extra lean beef mince (5% fat), raw
250 g
Harissa paste
2 tablespoon(s)
Tomato
6 large, chopped
Dried Apricots
50 g, chopped
Half fat Cheddar cheese
75 g
Parsley, fresh
1 tablespoon(s), chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the aubergines in half lengthways, then score the flesh deeply all over with a knife. Cut the whole garlic clove in half and rub the flesh of the aubergines with the cut side, then drizzle with olive oil. Put on 2 baking trays and bake for 40-45 minutes until soft.
2
Meanwhile, mist a large pan with cooking spray. Add the onion and cook over a medium heat for 4-5 minutes until soft, then add the crushed garlic and cook for another minute.
3
Stir in the spices and cook for 1 minute, then add the mince. Cook, stirring, for 7-8 minutes until browned. Stir in the harissa, tomatoes and apricots and cook for 1 minute.
4
Carefully remove most of the aubergine flesh, leaving the skins with a 1cm layer of flesh. Chop and stir the removed aubergine into the pan, then spoon the mixture into the aubergine cases.
5
Sprinkle with the Cheddar cheese and bake for 8-10 minutes, until the cheese is golden and bubbling. Serve sprinkled with the chopped parsley.
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