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Photo of Moroccan beef-stuffed aubergines by WW

Moroccan beef-stuffed aubergines

5
Points® value
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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