Andalusian stuffed aubergine

Andalusian chef, Daniel Fernandez, who currently works at Nobu has created these traditional recipes to combine the highest quality Andalusian fruit and vegetables and create vibrant dishes packed full of flavour and the true taste of Spain.

Preparation Time: 25 minutes
Cooking Time: 25 minutes
Serves: 6

---

Ingredients

3 aubergines
250g minced beef
400g plum tomatoes, skinned, deseeded and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 onion, chopped
1 leek, chopped
2 cloves of garlic
100g Manchego cheese (cheddar works well if you can't find Manchego)
salt and black pepper
2 tbsp oil

Method

Preheat the oven to 180¯âš°C / 350¯âš°F / gas Mark 4.

Cut the aubergines in half lengthways and scrape out the flesh, leaving the skin as a shell. Reserve the flesh and finely chop.

Heat the oil in a large pan and cook the minced beef until brown. Add the aubergine flesh and the other vegetables. Cook for a further 15 minutes or until the mince in cooked and the vegetables are soft. Season to taste.

Place the aubergine shells onto a baking sheet and fill with the mince and vegetable mix. Cover with cheese and bake for 10 - 15minutes until the cheese is melted. Serve immediately.

Tip: To skin the tomatoes, cut an X in the skin at the base of the fruit, taking care not to cut the flesh. Put the tomatoes in a large bowl and cover with boiling water. Leave for approximately 20 seconds depending on the ripeness of the tomatoes. When the skin starts to peel away, replace the hot water with cold water. Peel the skins away from the tomatoes.

Credit

This recipe has been brought to you by Andalusian Fresh Produce.