Pork Stuffed Aubergine

Written by CUBBin the Kitchen Published on May 23, 2019 in Dinner, Recipes

This pork stuffed aubergine dish was partially inspired by a trip to Cyprus. Six of us went to stay in a villa in Cyprus and had a week of warm weather, strengthening connections and relaxing. Whilst away I discovered my fiancée enjoyed aubergine – something I didn’t know. Even after 6 years we are still discovering new things about each other.

I decided to play around with a little bit of fusion. As a fan of Asian flavours I wanted to introduce them here. I used chilli flakes, Chinese 5 spice, soy and garlic oil to pump up the pork and aubergine.

Serve this tonight, it looks like it takes a lot of effort when in actual fact its easy to prepare and doesn’t take forever. The hardest thing you’ll have to do is scoop out a few aubergines.

Roasted Aubergines Stuffed with Pork Mince and Chilli with soy and 5 spice

This recipe serves 4. However if there are only a couple of you I would make all of the stuffing and freeze it for future uses. It would make a lovely stuffing for peppers. Or I have used shop bought filo and made pork and aubergine parcels. A winner at any party.

Aubergine stuffed with pork, onion, chilli, soy, 5 spice, fusion recipe from CUBBin the Kitchen

Once you try this I’m sure it will become a regular from your kitchen. If you try this recipe, let me know what you thought in the comments below and share your pics on Instagram – tag me @cubbinthekitchen for a chance to be featured in my stories.

Pork Stuffed Aubergine

CUBBin the Kitchen

2 Aubergines (Eggplants)
1 Small Onion
500 grams Pork Mince
0.5 tsp Chilli Flakes
1.5 tsp Chinese 5 Spice
4 tbsp Soy Sauce
Pinch Salt
Drizzle Garlic Oil

Preheat the oven to 200.
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.
Put in the oven for 20 mins.
Finely chop the onion and roughly chop the scooped out aubergine.
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.
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.
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.
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.
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.

LEFTOVERS TIP

Those fabulous pastries mentioned earlier, grab some premade shop bought filo pastry cut into squares pile on leftover stuffing, brush edges with melted butter, fold up and either freeze or bake – perfect for picnics.