Mediterranean Minced Beef Stuffed Aubergines

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

Cut the aubergines in half lengthwise. Using a spoon, carefully scoop out the flesh leaving about 1cm border around the edges to create a stable "boat". Chop the removed flesh into small pieces and set aside.

Step 3

Place the aubergine shells cut-side down on the prepared baking tray. Drizzle with 1 tablespoon of olive oil and bake for 20 minutes until they begin to soften.

Step 4

While the aubergines are roasting, prepare the filling. Heat the remaining olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.

Step 5

Add the garlic and cook for an additional minute until fragrant.

Step 6

Add the minced beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Step 7

Stir in the reserved chopped aubergine flesh, diced bell peppers, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.

Step 8

Add the diced tomatoes, tomato paste, paprika, cayenne, garlic powder, thyme, oregano, salt, and black pepper. Mix well and cook for an additional 5 minutes.

Step 9

Stir in the lemon juice and zest, then remove from heat. Allow the mixture to cool slightly, then fold in half of the Italian cheese blend and half of the feta cheese.

Step 10

Remove the aubergine shells from the oven and flip them over. Fill each shell generously with the minced beef mixture, mounding it slightly.

Step 11

Sprinkle the remaining Italian cheese blend and feta on top of the stuffed aubergines.

Step 12

Return to the oven and bake for 15-20 minutes, or until the cheese is melted and starting to brown.

Step 13

Garnish with fresh chopped parsley before serving.