Aubergines with Feta HT MC
4 Hot Beef Cheese Main
Course Gluten Wheat free Eggless
2 large Aubergines
A little Olive Oil
2 tbsp Peanut
1 Large Onion,
1 Red Capsicum
(sweet pepper) deseeded and chopped
1 teasp dried
1 teasp Chilli
Mozzarella Cheese, 2.5cm/1-inch wide
Salt and Pepper
1. Preheat the
oven to 200C, 400F, Gas Mark 6. Cut the aubergines in half lengthways, score the
flesh in a crisscross pattern and brush liberally with olive oil.
2. Place the
aubergine halves in a shallow baking dish and roast in the oven for 30 minutes.
3. After the
cooking time, remove the aubergine from the oven and scoop out most of the
cooked flesh, leaving a sturdy shell. Chop the flesh and set the flesh and
4. Heat the peanut
oil in a large frying pan, add the onion, beef and pepper, season
well and cook for 5 minutes, stirring.
5. Add the basil
and chilli powder mix well and continue to cook for a further 5 minutes over a
6. Add the chopped
aubergine flesh to the pan, mix well and continue cooking for a further 5
minutes, stirring from time to time. Preheat the grill to hot.
7. Add the Feta
cheese and cook stirring, until melted.
8. Spoon filling
into aubergine shells and top with the slices of Mozzarella Cheese, place in a
lined grill pan and grill until the cheese has melted. Serve immediately.
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