Date: 04 Oct 2014 Author: Jacqui Categories: Food 0


I have always loved hot and spicy food since I was a kid.  I remember one time when my sister who is 7 years older, she was about 14 back then, had cooked me some scrambled eggs for the first time.  The colour of my scrambled eggs were a dark grey in colour not the usual yellow, not all that attractive … all from the black pepper.  She had said that it had just slipped out.  I remember it burned a bit but I had loved it!  I guess that is what started me on hot and spicy!  However, spicy food does not mean hot food.  Spices make food much more interesting.  Two of my favorite spices used in this dish are coriander and cumin, two spices used in many cuisines from Indian to Moroccan.


 (Serves 2)

  • 1 large aubergine, halved lengthwise
  • Olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp Chilli powder
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 250 g minced beef
  • 200g sliced mushrooms
  • 25g pine nuts, slightly toasted
  • 4 tbsp tomato paste
  • 1 tsp sugar
  • 1/2 cup white wine
  • 1 tsp plus extra 1/2 tsp gluten free vegetable or beef stock powder
  • 2/3 cup water
  • Sprinkle of garlic pepper
  • Salt and freshly ground black pepper
  • 1/4 cup Parmesan Cheese plus extra for on top
  • 3-4 Tomatoes, sliced
  • Freshly chopped Parsley


Preheat the oven to 220°C. Place the aubergine halves, skin side down, in a roasting pan. Brush the flesh with  olive oil and season with salt and black pepper. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool enough to handle. When cool, scoop out the flesh, leaving a shell. Chop the flesh finely.

While the eggplants are in the oven, prepare the stuffing. Heat a little olive oil in a large frying pan. Add the onions and sauté till translucent, add the garlic and the minced beef. Cook until the beef browns and then add the spices and the mushrooms. When the mushrooms are cooked, stir in 2 tbsp of tomato paste, the sugar and then add the wine. Add the gluten free stock powder and cook until the wine evaporates. Add the chopped aubergine flesh. Stir in the Parmesan Cheese, the pine nuts and season with salt and pepper. Remove from the heat and set aside.

In a little pan, put the water and the remaining tomato paste, add the 1/2 teaspoon stock, half a teaspoon of sugar, season with salt and garlic pepper and bring to a boil. Remove from the heat.

Reduce the oven temperature to 180C. Place the tomato slices at the bottom of a baking dish, large or small enough to fit the aubergine halves snugly. Pour three quarters of the tomato mix over the tomato slices. Place the aubergine halves on top and stuff them with the meat mixture. Pour over the remaining tomato mix over the stuffed aubergine halves, sprinkle the extra Parmesan Cheese on top and place in the oven for approximately 1 hour by which time the aubergines should be soft. Take out of the oven and leave to rest before serving.

Serve sprinkled with fresh parsley, spiced basmati rice and the tomatoes as a side.

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