What are the main ingredients in Bejewelled Stuffed Aubergines?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

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. 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. 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. 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.

What should be prepared from my kitchen to make Bejewelled Stuffed Aubergines?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Bejewelled Stuffed Aubergines

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.

Bejewelled Stuffed Aubergines

with beef mince, ricotta cheese & pomegranate gems

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Beef
Beef Stock
Cape Herb & Spice Rogan Josh Curry Spice
Carrot
Cooked Chopped Tomato
Free-Range Beef Mince
Fresh Mint
Green Leaves
Onion
Onions
Pomegranate Gems
Ricotta
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

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!

Aubergine - 250g
Beef Stock - 5ml
Onion - 1
Free-range Beef Mince - 150g
Cape Herb & Spice Rogan Josh Curry Spice - 10ml
Carrot - 120g
Cooked Chopped Tomato - 100g
Sunflower Seeds - 10g
Green Leaves - 40g
Fresh Mint - 4g
Ricotta - 50g
Pomegranate Gems - 20g

Download the Recipe

Serves 2

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!

Aubergine - 500g
Beef Stock - 10ml
Onion - 1
Free-range Beef Mince - 300g
Cape Herb & Spice Rogan Josh Curry Spice - 20ml
Carrot - 240g
Cooked Chopped Tomato - 200g
Sunflower Seeds - 20g
Green Leaves - 80g
Fresh Mint - 8g
Ricotta - 100g
Pomegranate Gems - 40g

Download the Recipe

Serves 3

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!

Aubergine - 750g
Beef Stock - 15ml
Onions - 2
Free-range Beef Mince - 450g
Cape Herb & Spice Rogan Josh Curry Spice - 30ml
Carrot - 360g
Cooked Chopped Tomato - 300g
Sunflower Seeds - 30g
Green Leaves - 120g
Fresh Mint - 10g
Ricotta - 150g
Pomegranate Gems - 60g

Download the Recipe

Serves 4

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!