Pork Stuffed Aubergine

CUBBin the Kitchen

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Main Course

Mediterranean

pork baked Lunch Dinner Supper aubergine Soy

Instructions

1 Preheat the oven to 200.
2 Halve the aubergines leaving the stalks on.

Scoop out the flesh of the aubergine leaving an edge all the way round, you
don’t need to leave any more than half a centimetre.

Place the empty aubergine skins, open side up, on a baking tray a roasting tin
would also work.

Drizzle garlic oil over the open skins. Aubergines are a thirsty veg and will
drink up as much oil as you give it, so don’t drown it otherwise you will end up
with soggy oily aubergines.
3 Put in the oven for 20 mins.
4 Finely chop the onion and roughly chop the scooped out aubergine.
5 Warm a tbsp. of garlic oil in a frying pan.

Add the onion to the pan and soften a pinch of salt on the onions helps soften
them without browning as this draws out their moisture.
6 Add chilli flakes and the 5 spice to the onions and stir to release their
flavours.

When the spices have become really fragrant add the pork mince break it up and
brown.
7 Once there is no pink pork in the pan, throw in the chopped aubergine flesh.

Once the aubergine has turned translucent add the soy sauce and simmer for 5
mins.
8 Remove the skins from the oven and scoop the stuffing from the frying pan into
the skins. I pile it in because I can’t get enough of this.

Pop it back into the oven and roast for a further 15 mins.
9 Take the stuffed aubergines out of the oven, slide one on to each plate and
enjoy. I serve this with a light salad topped with toasted sesame seeds –
delish.