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Greek-style British Beef Stuffed Aubergines
Inspired by the traditional Greek dish, Papoutsakia. You'll fill aubergine boats with British beef mince and onions in a rich tomato sauce. Bake until golden and bubbling, then serve with a zesty olive and tomato salad. It's a taste of Greece that will transport you straight the taverna.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 500g beef mince (british beef mince (10% fat))
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 4 aubergine
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh mint
- 4 garlic clove
- 1 onion
- 80g rocket
- ½ tsp ground cinnamon
- 80g greek style yoghurt (Milk)
- 200g baby tomatoes
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
Nutritional Information
Calories: 473
Protein: 32g
Carbs: 22g
Fat: 29g
Greek-style British Beef Stuffed Aubergines
Inspired by the traditional Greek dish, Papoutsakia. You'll fill aubergine boats with British beef mince and onions in a rich tomato sauce. Bake until golden and bubbling, then serve with a zesty olive and tomato salad. It's a taste of Greece that will transport you straight the taverna.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium mixing bowl, a small bowl, a measuring jug & a large frying pan
Roast the aubergines
- Halve the aubergines lengthways, then cut a criss-cross pattern into the flesh (careful not to cut the skin)
- Place the aubergines onto the lined baking tray, flesh-side down, drizzle with 1 tbsp oil and season with salt. Roast for 20 mins
Meanwhile, make the beef stew
- Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 2 tsp oil over medium-high heat. Once hot, add the beef mince, diced onion and garlic to the pan and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the paprika & oregano blend, cinnamon and passata and 150ml water
- Simmer for 6-8 mins, until the beef is cooked through and the sauce has thickened
Make the salad
- Meanwhile, halve the tomatoes, olives and lemon
- Add all to the medium mixing bowl, and squeeze in the juice of half the lemon and 2 tsp oil. Mix well, and season with salt and pepper
Stuff the aubergines
- After the aubergines have been roasting for 20 mins, flip them over and carefully flatten the scored flesh with the back of a fork
- Evenly distribute the beef mince across each aubergine half, and place back into the oven to roast for a further 15 mins
Last bits & plate up
- Add the rocket to the salad bowl and toss to combine
- Finely chop the mint
- Add the mint and yoghurt to the small bowl, along with 2 tsp oil. Mix well, and season generously with salt and pepper
- Serve the stuffed aubergines alongside the fresh tomato salad, and drizzle over the minty yoghurt
- Serve with the remaining lemon, cut into wedges
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