Pork stuffed aubergine

Name: Pork stuffed aubergine
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 aubergine; 200 gr pork mince; 200 g chopped tomatoes (preferably with onion and garlic); 10 g chicken stock paste; 80 g grated parmesan; 20 g breadcrumbs; Italian herbs; 2 garlic cloves

Alina Hryshchuk @alina_hryshchuk

Pork stuffed aubergine

Alina Hryshchuk @alina_hryshchuk

Saved

Ingredients

30 mins

2 servings

2aubergine
200 grpork mince
200 gchopped tomatoes (preferably with onion and garlic)
10 gchicken stock paste
80 ggrated parmesan
20 gbreadcrumbs
Italian herbs
2garlic cloves

Saved

Steps

30 mins

1

Halve aubergine lengthwise and score the flesh deeply in a criss-cross pattern. Drizzle with oil, salt and pepper.
2

Preheat oven to 220 C. Roast the aubergines on the top shelf for 20-25 minutes.
3

Heat a frying pan on medium-high heat. Fry pork mince for 5-6 minutes. Season with salt and pepper.
4

Stir grated garlic, chopped tomatoes, chicken stock paste, Italian herbs and half of the cheese into the mince.
5

Bring the ragu to a boil and simmer until the sauce is very thick.
6

Mix grated parmesan and breadcrumbs, season with salt and pepper
7

Gently scoop out the flesh from roasted aubergine
8

Roughly chop the aubergine flesh, then add to the ragu. Mix well.
9

Spoon the ragu mixture back into each aubergine.
10

Sprinkle over the cheesy breadcrumbs. Enjoy!