Pork Stuffed Aubergine
CUBBin the Kitchen
Ingredients
- 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
Instructions
- 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.