I’ll definitely be making this eggplant dish again. It’s delicious and very quick to make.
I used pork but you can use any minced meat, such as chicken, turkey or beef. While it’s surprisingly filling on its own, for hungry people serve it with steamed rice and a side salad.
1 medium to large eggplant (aubergine)
2 Tbs olive oil
Salt and freshly ground black pepper
For the filling:
1 Tbs olive oil
1 small onion, halved and thinly sliced
250g pork or chicken mince
1 clove garlic, crushed
1 Tbs soy sauce
2 tsp honey
2 tsp rice wine vinegar
A pinch of chilli flakes (optional)
To serve:
Extra virgin olive oil
1 Tbs snipped chives
2 heaped Tbs thick Greek-style yoghurt
Preheat oven to 200°C and line a baking tray with baking paper. Cut eggplant in two lengthwise. Make parallel cuts through the flesh, about 1cm apart, almost down to the skin. Make parallel cuts in the other direction so you have a diamond pattern. Brush both sides of the eggplant with olive oil and season lightly with salt and pepper. Bake for 35-40 minutes, turning halfway, until eggplant is soft and light golden.
Heat the 1 Tbs olive oil for the filling in a medium sized non-stick frying pan and cook the onion, stirring for 4-5 minutes or until soft. Add a pinch of salt and the chicken mince and continue to cook, breaking up the mince as you go. Add remaining ingredients and continue to cook, stirring, until the liquid has been absorbed.
Place eggplant halves on two serving plates. Spoon over the mince, then garnish with a drizzle of olive oil, some snipped chives and a dollop of Greek yoghurt.
Serves 2
