Greek Pork & Tomato Stuffed Aubergines
Method
Preheat the oven to 190°C.
Score the flesh of the aubergine halves with a knife without cutting through the skin. Place them cut-side up in a baking dish, drizzle with half of the olive oil and bake for 20 minutes until beginning to soften.
Remove the aubergines from the oven and carefully scoop out some of the softened flesh, leaving a border around the edges. Chop the removed flesh.
Heat the remaining olive oil in a non-stick skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
Add the garlic and pork mince and cook for 5–6 minutes, breaking up the meat with a spoon.
Stir in the chopped aubergine flesh, chopped tomatoes, brown rice, oregano, salt and black pepper. Cook for 3–4 minutes.
Remove from the heat and stir in the lemon juice, parsley, dill and half of the feta.
Fill the aubergine halves with the pork mixture, sprinkle with the remaining feta and bake for 15–18 minutes until golden and tender.
Pre-baking the aubergines makes them easier to fill and gives the finished dish a softer, richer texture. Choose medium-sized aubergines that are similar in size so they cook evenly.
Nutrition Facts
Per serving
