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Home Gevulde aubergine a la Jamie’s super food

Recipes

Mr Oliver has done it again: a beautiful cookbook that became an instant hit. With his ‘Jamie's super food for every day’ he certainly doesn't mean you should eat heaps of chia seeds and piles of goji berries every day. On the contrary. He focuses on ingredients that, because of their nutritional value, could be called superfoods, like avocado, nuts and fresh fish.

By chance I came across a recipe for stuffed aubergines. Exactly what I was craving! Although Jamie of course can cook brilliantly, I gave the recipe my own twist and added some ground beef. A bit of Jamie, and a bit of me 😉 Oh, and besides the fact that the recipe uses very few ingredients, it's also really easy to make.

Recipe

Stuffed aubergine a la Jamie’s super food

A stuffed aubergine filled with a spiced mix of ground beef, tomato and warm spices like cumin and cinnamon. A simple but impressive oven dish that's perfect for a weeknight dinner.

Course	Side dish
Kitchen	Middle Eastern and Turkish
Servings	2

Preparation time

Preparation time	50 min
Time in oven	40 min
Total	50 min

Equipment

Oven at 190 C
aluminium foil
frying pan

Ingredients

1 aubergine
½ onion, finely chopped
2 beefsteak tomatoes
2 cloves garlic, crushed
300 g ground beef
good-quality olive oil
salt & pepper
1 tsp oregano
1 tsp ground cumin
½ tsp cinnamon

Stuffed aubergine

1. Preheat the oven to 190 C.

2. Halve the aubergines, scoop them out and reserve the flesh. Drizzle them with some olive oil, season with salt and pepper, cover with aluminium foil and put them in the oven for 10 minutes.

3. Meanwhile, chop the onion and garlic and sauté them in a frying pan. Add the ground beef and cook until almost done. Season with salt and pepper, then spoon it into a bowl and set aside.

4. Dice 1 tomato and chop the reserved aubergine flesh. Add a little extra olive oil to the pan and add the tomato, aubergine flesh and the spices. Fry briefly, then add the beef back in and cook until the meat is done. Slice the remaining tomato thinly. Remove the aubergines from the oven and fill them with the meat mixture. Place the tomato slices on top and return the aubergines to the oven. After 30 minutes they are ready—enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is lovely served with a crisp green salad or some crusty bread. The combination of cumin and cinnamon gives the meat mixture a warm, eastern flavour that pairs perfectly with the soft aubergine.

Store any leftovers covered in the fridge and reheat them the next day in the oven or in a frying pan. The flavours continue to develop and the dish is just as tasty the day after.

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