eCook Meal
Bejewelled Stuffed Aubergines
with beef mince, ricotta cheese & pomegranate gems
Roast aubergine is stirred through beef mince stewed with tomato, carrot, and rogan josh spices. Enriched with ricotta, bejewelled with dried pomegranate seeds and mint, it is stuffed into the smoky aubergine skins.
Serving guide
Choose your portion size.
GET YOUR AUBS ON THE GO
Preheat the oven to 190°C. Score the flat sides of the Aubergine halves by making slits in their surfaces in a broad, cross-hatch pattern (about 1cm deep). Place cut-side up on a lightly greased roasting tray, season, and drizzle over some oil. Bake in the hot oven for 30-35 minutes until softened, but not completely cooked through.
SAUCY, SULTRY Beef
When the aubergines reach the halfway mark, boil the kettle and dilute the stock with 65ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Mix in the rogan josh spice and half of the grated Carrot, and fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a low simmer and cook for 6-8 minutes until thickened, stirring regularly.
MEANWHILE...
Place a clean pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Roughly chop half of the rinsed green leaves and place in a bowl. Add the remaining grated Carrot, three-quarters of the sliced mint, a drizzle of oil, and seasoning. Toss to coat and set aside for serving.
IT’S GETTING EVEN BETTER!
When the aubergines have softened, remove from the oven and gently scoop out most of the flesh, being careful not to break the skin. Set the skins aside for serving. Stir the flesh through the Beef and simmer for a further 3-4 minutes until cooked through, breaking it up as it cooks.
LAST LITTLE SPRUCE
When the sauce has finished simmering, add in half of the Ricotta and mix through the remaining green leaves until wilted. Season to taste with salt, pepper, and a sweetener of choice. Remove the pan from the heat.
TIME TO DEVOUR
Place the Aubergine skins on a plate, spoon in the delicious beef, and crumble over the remaining ricotta. Side with the salad and garnish it all with the dried pomegranate gems, sunflower seeds, and remaining mint. Look at you go, Chef!
GET YOUR AUBS ON THE GO
Preheat the oven to 190°C. Score the flat sides of the Aubergine halves by making slits in their surfaces in a broad, cross-hatch pattern (about 1cm deep). Place cut-side up on a lightly greased roasting tray, season, and drizzle over some oil. Bake in the hot oven for 30-35 minutes until softened, but not completely cooked through.
SAUCY, SULTRY Beef
When the aubergines reach the halfway mark, boil the kettle and dilute the stock with 125ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the rogan josh spice and half of the grated Carrot, and fry for 3-4 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a low simmer and cook for 8-10 minutes until thickened, stirring regularly.
MEANWHILE...
Place a clean pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Roughly chop half of the rinsed green leaves and place in a bowl. Add the remaining grated Carrot, three-quarters of the sliced mint, a drizzle of oil, and seasoning. Toss to coat and set aside for serving.
IT’S GETTING EVEN BETTER!
When the aubergines have softened, remove from the oven and gently scoop out most of the flesh, being careful not to break the skin. Set the skins aside for serving. Stir the flesh through the Beef and simmer for a further 4-6 minutes until cooked through, breaking it up as it cooks.
LAST LITTLE SPRUCE
When the sauce has finished simmering, add in half of the Ricotta and mix through the remaining green leaves until wilted. Season to taste with salt, pepper, and a sweetener of choice. Remove the pan from the heat.
TIME TO DEVOUR
Place the Aubergine skins on a plate, spoon in the delicious beef, and crumble over the remaining ricotta. Side with the salad and garnish it all with the dried pomegranate gems, sunflower seeds, and remaining mint. Look at you go, Chef!
GET YOUR AUBS ON THE GO
Preheat the oven to 190°C. Score the flat sides of the Aubergine halves by making slits in their surfaces in a broad, cross-hatch pattern (about 1cm deep). Place cut-side up on a lightly greased roasting tray, season, and drizzle over some oil. Bake in the hot oven for 35-40 minutes until softened, but not completely cooked through.
SAUCY, SULTRY Beef
When the aubergines reach the halfway mark, boil the kettle and dilute the stock with 220ml of boiling water. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-8 minutes until browned, stirring occasionally. Mix in the rogan josh spice and ½ of the grated Carrot, and fry for 4-5 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and the diluted stock. Bring to a low simmer and cook for 10-12 minutes until thickened, stirring regularly.
MEANWHILE...
Place a clean pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Roughly chop ½ of the rinsed green leaves and place in a salad bowl. Add the remaining grated Carrot, ¾ of the sliced mint, a drizzle of oil, and seasoning. Toss to coat and set aside for serving.
IT’S GETTING EVEN BETTER!
When the aubergines have softened, remove from the oven and gently scoop out most of the flesh, being careful not to break the skin. Set the skins aside for serving. Stir the flesh through the Beef and simmer for a further 7-8 minutes until cooked through, breaking it up as it cooks.
LAST LITTLE SPRUCE
When the sauce has finished simmering, add in ½ of the Ricotta and mix through the remaining green leaves until wilted. Season to taste with salt, pepper, and a sweetener of choice. Remove the pan from the heat.
TIME TO DEVOUR
Place the Aubergine skins on a plate, spoon in the delicious beef, and crumble over the remaining ricotta. Side with the salad and garnish it all with the dried pomegranate gems, sunflower seeds, and remaining mint. Look at you go, Chef!
GET YOUR AUBS ON THE GO
Preheat the oven to 190°C. Score the flat sides of the Aubergine halves by making slits in their surfaces in a broad, cross-hatch pattern (about 1cm deep). Place cut-side up on a lightly greased roasting tray, season, and drizzle over some oil. Bake in the hot oven for 35-40 minutes until softened, but not completely cooked through.
SAUCY, SULTRY Beef
When the aubergines reach the halfway mark, boil the kettle and dilute the stock with 300ml of boiling water. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 7-8 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-8 minutes until browned, stirring occasionally. Mix in the rogan josh spice and half of the grated Carrot, and fry for 4-5 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a low simmer and cook for 10-12 minutes until thickened, stirring regularly.
MEANWHILE...
Place a clean pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Roughly chop half of the rinsed green leaves and place in a salad bowl. Add the remaining grated Carrot, three-quarters of the sliced mint, a drizzle of oil, and seasoning. Toss to coat and set aside for serving.
IT’S GETTING EVEN BETTER!
When the aubergines have softened, remove from the oven and gently scoop out most of the flesh, being careful not to break the skin. Set the skins aside for serving. Stir the flesh through the Beef and simmer for a further 7-8 minutes until cooked through, breaking it up as it cooks.
LAST LITTLE SPRUCE
When the sauce has finished simmering, add in half of the Ricotta and mix through the remaining green leaves until wilted. Season to taste with salt, pepper, and a sweetener of choice. Remove the pan from the heat.
TIME TO DEVOUR
Place the Aubergine skins on a plate, spoon in the delicious beef, and crumble over the remaining ricotta. Side with the salad and garnish it all with the dried pomegranate gems, sunflower seeds, and remaining mint. Look at you go, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.11
for 4 servings · R55.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Mint needs 12 gFresh Mint 20 g 20 g at R14.99 · 60% of packR8.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Ricotta needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
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Free-range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
Not in the Woolies basket — source these elsewhere:
- Pomegranate Gems
- Cape Herb & Spice Rogan Josh Curry Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bejewelled Stuffed Aubergines?
The preparation time for Bejewelled Stuffed Aubergines with beef mince, ricotta cheese & pomegranate gems is between 15 and 30 minutes.
What is the total time required to make Bejewelled Stuffed Aubergines with beef mince, ricotta cheese & pomegranate gems?
The total time required to make Bejewelled Stuffed Aubergines with beef mince, ricotta cheese & pomegranate gems is between 40 and 60 minutes.
How many servings does Bejewelled Stuffed Aubergines provide?
4 servings
What are the main ingredients in Bejewelled Stuffed Aubergines?
Aubergine, Beef, Beef Mince, Beef Stock, Cape Herb & Spice Rogan Josh Curry Spice, Carrot, Fresh Mint, Green Leaves, Onion, Pomegranate Gems, Ricotta, Sunflower Seeds, Tomato
What is the nutritional information of Bejewelled Stuffed Aubergines?
Calories: 739, Carbs: 48 grams, Fat: grams, Protein: 41.7 grams, Sugar: 25.5 grams, Salt: 41 grams
How do I prepare Bejewelled Stuffed Aubergines?
MEANWHILE...: Place a clean pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Roughly chop half of the rinsed green leaves and place in a bowl. Add the remaining grated carrot, three-quarters of the sliced mint, a drizzle of oil, and seasoning. Toss to coat and set aside for serving. GET YOUR AUBS ON THE GO: Preheat the oven to 190°C. Score the flat sides of the aubergine halves by making slits in their surfaces in a broad, cross-hatch pattern (about 1cm deep). Place cut-side up on a lightly greased roasting tray, season, and drizzle over some oil. Bake in the hot oven for 30-35 minutes until softened, but not completely cooked through. SAUCY, SULTRY BEEF: When the aubergines reach the halfway mark, boil the kettle and dilute the stock with 125ml of boiling water. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the rogan josh spice and half of the grated carrot, and fry for 3-4 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a low simmer and cook for 8-10 minutes until thickened, stirring regularly. TIME TO DEVOUR: Place the aubergine skins on a plate, spoon in the delicious beef, and crumble over the remaining ricotta. Side with the salad and garnish it all with the dried pomegranate gems, sunflower seeds, and remaining mint. Look at you go, Chef! LAST LITTLE SPRUCE: When the sauce has finished simmering, add in half of the ricotta and mix through the remaining green leaves until wilted. Season to taste with salt, pepper, and a sweetener of choice. Remove the pan from the heat. IT’S GETTING EVEN BETTER!: When the aubergines have softened, remove from the oven and gently scoop out most of the flesh, being careful not to break the skin. Set the skins aside for serving. Stir the flesh through the beef and simmer for a further 4-6 minutes until cooked through, breaking it up as it cooks.
What should be prepared from my kitchen to make Bejewelled Stuffed Aubergines?
Aubergine, Beef, Beef Mince, Beef Stock, Cape Herb & Spice Rogan Josh Curry Spice, Carrot, Fresh Mint, Green Leaves, Onion, Pomegranate Gems, Ricotta, Sunflower Seeds, Tomato
How many calories does Bejewelled Stuffed Aubergines have?
739 calories
How much fat content does Bejewelled Stuffed Aubergines have?
grams