Meat stuffed aubergines: practical for the days to come
Welcome to another of my recipes. I hope you are having a good first days post-lockdown because for me it has been crazy. On Monday we were surprised by a snowfall and temperatures below zero on the morning. How on the Earth is that possible in April, in spring? I know weather between seasons is awkward most times, but in my nearly six years in the UK I have never ever witnessed such events. In addition, I went to the barber – and, yes, I had to queue for as long as 45 minutes. What a time to be alive is this!
With pubs, shops and other non-essential business reopen looks like we are going to spend a lot of time out again. Have you thought how this may affects to your eating and cooking yet? The days to come will call us for quick, easy and nutritious food at the same time. Hence this recipe that ticks all these boxes. Following the series of stuffed vegetables today is time for aubergines, very appreciated in the Mediterranean cuisine. In fact, Spain sits in the 10th place of the worldwide production ranking. There are many dishes including this scrumptious vegetable like Catalan escalivada which is one of my favourites.
This will just take you between 35-45 minutes, and it is ridiculously easy to cook. You can choose any minced meat that you like and add more vegetables if you prefer. Once more, I have been inspired by chef Enrique Sánchez who always makes a twist on it. Read below.
INGREDIENTS (SERVES 4)
Pork mince (500 g)
Cooked ham slices (2)
Small onion (1)
Canned tomato (200 g)
Fresh orange juice (200 ml/from two oranges)
Grated cheese (I have used mature cheddar, but choose whatever you like)
DIRECTIONS FOR COOKING
Halve the aubergines, place in a plate and cover with cling film. Heat up in the microwave at maximum power during five minutes. Check the inside is soft enough, uncover and put aside for cooling.
2. In a deep pan, add the pork mince (with a pinch of salt and pepper) and simmer it. Afterwards, add the ham, the onion and the carrot (all chopped) and stir maintaining the low heat.
3. Help yourself with a spoon to extract the flesh of each aubergine half and tip into the pan. Finally, drop the tomato, the orange juice and add more salt (if needed). Stir everything and cook at medium-low heat until all the water evaporates.
4. Stuff the aubergine halves and top each one with cheese. Place in a baking tray and put in the oven for 20 minutes at 180 Celsius. When the cheese is toasted, bring them out and serve.