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Stuffed Aubergines

Serves 4
Prep Time 30 mins
Cooking 30 mins
Level low

Ingredients

  • 2, halved Aubergines
  • half can Mayor Diced Onions
  • 1 large can Mayor Polpa (tomato pulp)
  • 1 tablespoon Three Hills Kunserva (tomato paste)
  • 100g Corned Beef
  • 2, beaten Eggs
  • grated Hanini Mature White Cheeseletes
  • Salt & Pepper
  • pinch Mixed Spice
  • pinch Curry Powder
Method Cut the aubergines in half and boil them until tender. Remove the aubergine's flesh and set aside. For the filling: In a pan fry the onion with some oil. Add the minced beef. When the mince meat browns, add the Three Hills Kunserva ,the Mayor Polpa, a pinch of curry, mixed spice, salt and pepper. Simmer for around 7 minutes until the sauce thickens. In the meantime, chop the flesh of the aubergines, removing the seeds and add to the sauce combining well. Add the corned beef and the beaten eggs and some of the grated Hanini Ġibniet Nixfin and mix well. Fill the aubergine halves with the filling and put some grated Hanini Ġibniet nixfin on top . Place the 4 halves in an oven-proof dish, put some water and oil in the dish and cook them for 20 minutes in the oven. Enjoy! Recipe by Joanne Chetcuti

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