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
Bejewelled Stuffed Aubergines
with beef mince, ricotta cheese & pomegranate gems
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
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
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!
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 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
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?
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
How many calories does Bejewelled Stuffed Aubergines have?
739 calories
How much fat content does Bejewelled Stuffed Aubergines have?
grams
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