The spiced mince (ground) beef in this dish is intriguing. I think its the combination of allspice with Scotch bonnet chilli which does the trick. The whipped feta adds a lovely tangy taste which contrasts with 'hidden honey/maple syrup' on the aubergine. The quantities given for the beef serve 4 (with quantity as shown in the images) but its not really practical to cook half the quantity. You could use the remainder in a pasta dish.
Baking a whole aubergine is really easy! I served this as a starter but if you wanted to make a more substantial dish, you could serve with chips (fries) or fried potato and a crisp salad.
Ingredients (serves 2)
2 x aubergines
For the spiced mince beef (serves 4):
250g low fat beef mince
2 fat cloves of garlic, finely chopped
½ tsp allspice powder
½ tsp cinnamon powder
Splash of red or white wine
200 ml beef stock
½ a Scotch bonnet chilli (or add chopped chilli of your choice)
1 heaped tsp tomato puree
Sugar to taste (I used 1 tsp)
Salt to taste
For the whipped feta:
75g feta
3 tbsp plain yoghurt
To serve:
A little honey (or maple syrup)
Fresh mint leaves
Chiili oil (optional)
Method
For the aubergines:
Baking a whole aubergine is really easy! I served this as a starter but if you wanted to make a more substantial dish, you could serve with chips (fries) or fried potato and a crisp salad.
Ingredients (serves 2)
2 x aubergines
For the spiced mince beef (serves 4):
250g low fat beef mince
2 fat cloves of garlic, finely chopped
½ tsp allspice powder
½ tsp cinnamon powder
Splash of red or white wine
200 ml beef stock
½ a Scotch bonnet chilli (or add chopped chilli of your choice)
1 heaped tsp tomato puree
Sugar to taste (I used 1 tsp)
Salt to taste
For the whipped feta:
75g feta
3 tbsp plain yoghurt
To serve:
A little honey (or maple syrup)
Fresh mint leaves
Chiili oil (optional)
Method
For the aubergines:
- Heat oven to 180C. Prick aubergines with a sharp knife in a few places and bake whole for 40 min or until tender.
- Place the beef in a frying pan over a fairly high heat (no need to add oil). Fry until the beef colours, turn the heat down slightly and add garlic, allspice and cinnamon. Fry for a few minutes more.
- Add a splash of wine and allow it sizzle. Then add the stock and chilli. Stir in the tomato puree
- Simmer gently for at least 30 minutes until almost all of the stock is reduced. Add water if it reduces too much - but you really don’t want a sloppy gravy for this dish.
- Add sugar and salt to taste.
- Add the feta and yoghurt to a blender and blitz. I use a stick blender.
- Split the aubergines from stem to base and open out (like a baked potato).
- Brush the interior of the aubergines with runny honey (or maple syrup)
- Pile the mince over the aubergine and add the whipped feta.
- Garnish with mint leaves and dot a little chilli oil around the plate.
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