Aubergine is one of my new food affairs, not something I ever liked in the past but now I can’t seem to get enough of it! Now, if you are a bit of an aubergine hater then you can enjoy this recipe as the taste is very subtle.
4 medium size aubergines
500g mince meat (you can use lamb or pork or a combination)
1 tin chopped tomatoes
4 cloves garlic
2 teaspoons chilli powder
Salt and pepper to taste
1/4 cup almond flour (ground almonds)
Chop the ends off the aubergines and slice in half. Scoop the insides out of the aubergines and set aside. Rub with olive oil and sprinkle with salt and pepper. Place into the over for 40 minutes at 180 degrees.
Use a food processor to chop the onion and aubergine meat. Fry the onion and aubergine meat in olive oil until soft, add mince meat and brown. Add garlic. The aubergine usually makes the mixture quite watery, as this mixture needs to be a dryer sauce, scoop out most of the water. Add tinned tomatoes, chilli powder and salt and pepper to taste. Bring to the boil and then simmer for about 40 minutes with the lid off so that the water evaporates.
Mix the almond flour, chopped basil and olive oil to form a paste.
Fill up the aubergine boats with the mince meat and top with the almond flour mixture. You could also top with Parmesan cheese and fresh basil. Bake for 10 minutes.