Stuffed Aubergines with Fetaï¿½ï¿½ HTï¿½ MCï¿½ 70mins

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Serves 4ï¿½ï¿½ï¿½ Hotï¿½ Beefï¿½ Cheeseï¿½ Main Courseï¿½ï¿½Gluten Wheat freeï¿½ Eggless

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Ingredients

2 large Aubergines (eggplants)ï¿½

A little Olive Oil

2 tbsp Peanut Oilï¿½

1 Large Onion, choppedï¿½

225g/8oz Lean Minced Beefï¿½

1 Red Capsicum (sweet pepper) deseeded and choppedï¿½

1 teasp dried Sweet Basilï¿½

1 teasp Chilli Powderï¿½

175g/6oz Feta Cheese, crumbledï¿½

8 slices Mozzarella Cheese, 2.5cm/1-inch wideï¿½

Salt and Pepper

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Instructions

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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.ï¿½

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2. Place the aubergine halves in a shallow baking dish and roast in the oven for 30 minutes.

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3.ï¿½ 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 shells aside.ï¿½

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4. Heat the peanut oil in a large frying pan,ï¿½ add the onion,ï¿½ beef and pepper, season well and cook for 5 minutes, stirring.ï¿½

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5. Add the basil and chilli powder mix well and continue to cook for a further 5 minutes over a medium heat.ï¿½

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6. Add the chopped aubergine flesh to the pan, mix well andï¿½ continue cooking for a further 5 minutes, stirring from time to time. Preheat the grill to hot.

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7. Add the Feta cheese and cook stirring, until melted.ï¿½

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8. Spoon filling into aubergine shells and top with the slices of Mozzarella Cheese, place in a lined grill pan andï¿½ grill until the cheese has melted. Serve immediately.

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More Beef Recipesï¿½ |ï¿½ Beef Cutsï¿½ |ï¿½ General Beef Preparationsï¿½

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Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.