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Greek-style Beef Stuffed Aubergine with Olive Tomato Salad & Mint Yoghurt
Inspired by the traditional Greek dish, Papoutsakia. You'll fill aubergine boats with high-protein British beef mince and onions in a rich tomato sauce. Bake until golden and bubbling, then serve with a zesty olive and tomato salad and a dollop of creamy mint yoghurt. It's a taste of Greece that will transport you straight the taverna and will provide you with all your 5 a day in one single serving!
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 unwaxed lemon
- 40g rocket
- 110g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- ½ tsp ground nutmeg
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 280g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 1 onion
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 aubergine
- 1 handful of fresh mint
- 80g greek style yoghurt (Milk)
Nutritional Information
Calories: 683
Protein: 39g
Carbs: 28g
Fat: 47g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 80g greek style yoghurt (use half) (Milk)
- 40g rocket (use half)
- 0.5 tsp ground nutmeg (use half)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 aubergine
- 140g beef mince (british beef mince (10% fat))
- 110g baby tomatoes (use half)
- 1 handful of fresh mint (use half)
- 2 garlic clove
Nutritional Information
Calories: 713
Protein: 40g
Carbs: 35g
Fat: 48g
Greek-style Beef Stuffed Aubergine with Olive Tomato Salad & Mint Yoghurt
Inspired by the traditional Greek dish, Papoutsakia. You'll fill aubergine boats with high-protein British beef mince and onions in a rich tomato sauce. Bake until golden and bubbling, then serve with a zesty olive and tomato salad and a dollop of creamy mint yoghurt. It's a taste of Greece that will transport you straight the taverna and will provide you with all your 5 a day in one single serving!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl & a measuring jug
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 / air fryer 15 mins
Build the beef stew
- Meanwhile, 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 and onion to the pan and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Add the garlic, paprika & oregano and nutmeg and cook for 2 mins, stir in the passata and 100ml water (50ml for 1 person). Simmer for 6-8 mins, until the beef is cooked through and the sauce has thickened
Assemble the salad
- Halve the tomatoes and olives. Quarter the lemon
- Add the tomatoes and olives to the medium bowl. Squeeze in the juice from half the lemon and 2 tsp olive oil. Mix well, and season with salt and pepper
Stuff the aubergines
- After 20 mins of roasting / air fryer 15 mins, flip the aubergine halves over and carefully flatten the scored flesh with the back of a fork
- Evenly distribute the beef mince across each aubergine half, then roast for a further 15 mins / air fryer 8 mins
Final touches & plate up
- Pick the mint leaves from the stalks and finely chop. In the small bowl, combine the mint, yoghurt and 2 tsp olive oil. Season with salt and pepper
- Toss the rocket into the tomato bowl.
- Share the stuffed aubergines between plates, with the salad and a dollop of mint yoghurt alongside. Garnish with the remaining lemon wedges
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