Aubergine (or also known as egg plant) a lovely and I believe an under rated vegetable. I usually enjoy aubergine diced and roasted with other vegetables, or covered in mince and cheese in a Moussaka. However I wanted to try something different and due to being on a lower carb diet I need to keep my food interesting!
So I got creative and carved out an aubergine and made it into two boats and loaded them with turkey mince…Yummy!
You can use any mince you like in this recipe and if you want to add cheese i’d recommend mozzarella or cheddar for a delicious stringy texture on top. If you are watching what you eat i’d use the cheese sparingly.
Serves 2 people (Use more aubergines if catering for more people.)
1 x dessert spoon of olive oil
1 x dessert spoon of rapeseed oil
500g Turkey mince
1 x Can of chopped tomatoes
1 x Garlic clove
1 x Small white onion
1 x teaspoon of mixed herbs
Salt and pepper
1 x teaspoon of spicy chipolte paste (optional)
1 x dessert spoon of balsamic vinegar
Pre-heat oven to 200 degrees
Cut aubergine in half length ways (see picture above) and score the flesh diagonally.
Place the aubergine halves onto a baking tray and drizzle with olive oil and a pinch of salt.
Bake in the oven for 30 mins.
Whilst the aubergine is cooking you can now prepare the filling.
Chop up the onion, garlic and peppers finely.
Heat the rapeseed oil in a pan on a medium setting
Add the vegetables and gently fry these until soft
Add the turkey mince and cook until the turkey mince is evenly cooked.
Add the can of chopped tomatoes, balsamic vinegar and herbs and then stir.
Leave this to simmer for 2-3 minutes.
Add the spicy chipolte paste (optional)
Season with salt and pepper to taste.
Take the aubergine out of the oven and cut around the edges and scoop out the flesh with a spoon. You can then add the flesh to the turkey mince if you wanted to, and continue letting that simmer gently for a few more minutes.
Now that your boats are ready turn off the heat of the pan, and add the turkey mince to the aubergine boats. Fill these up generously and place back in the oven for a further 5 minutes.
If you want to add cheese place this on top before putting in the oven.
Serve with a large salad.