Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Pesto Stuffed Aubergine


Pesto Stuffed Aubergine

You will see a few different varieties of stuffed aubergine coming up, why, because I love it! This is the first, extremely simple but utterly delish. The pesto does all the work here, it complements the beef really well and there’s no need for extra seasoning. Enjoy this dish with a simple side salad or your fav non starchy veg.

Equipment needed

1 medium non stick deep base saucepan
1 lrg non stick tray

Shopping list for 4 people or 2 hungry people

500g of lean beef mince
1 medium onion
2 lrg aubergines
2.5 heaped tbsp of homemade or store bought basil pesto
250ml of beef stock or 1/2 stock cube and 250ml of water
Splash of olive oil
Sprinkle of parmesan

Method to the madness

Preheat the oven to 200 degrees

Slice the top off the aubergine and slice in half lengthways. Score the halves with a sharp knife, be sure not to cut through the skin. Drizzle with olive oil and cook in the oven for about 30 mins, until soft

Heat the saucepan to a high heat and brown the mince in batches

Remove the meat, turn the pan to a medium heat, dice the onion and soften for a few minutes

Once softened add the beef back into the pan, cover with stock, turn to medium-high heat, simmer until the liquid has nearly all evaporated

You should be left with a nice glaze on the mince. Take the pan off the heat and add the pesto, check for seasoning once added, you shouldn’t need anymore due to the salt content of the stock and pesto

Remove the aubergines from the oven once cooked and scoop out the middle with a spoon. Add the middle to the beef mixture and stir thoroughly

Spoon the beef mixture back into the hollowed out aubergine halves, top with a sprinkle of parmesan, put back in the oven until the cheese is slightly golden. Serve with your choice of low carb side, I served mine with broccoli, it would be lovely with a tomato salad. ENJOY!


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