Easy and quick vegetable recipes

Ingredients

• 4aubergines
• 1onion
• 2 clovesgarlic
• 1red pepper
• 300 gminced pork
• 300 gminced beef
• 500 gpassata
• 1 teaspoondried thyme
• 1 teaspoondried rosemary
• 70 gplain flour
• 70 gbutter
• 1 litrewhole milk
• 1 teaspoonnutmeg
• 100 ggrated cheese
• to tastesalt and pepper
• to tasteolive oil

Instructions

1. 1

   Roast the aubergines

   Trim off the stalk ends and halve the aubergines lengthways. Score the flesh in a crosshatch pattern without cutting through the skin, place them on a baking tray and drizzle the cut sides with a little olive oil. Roast in an oven preheated to 180°C for about 20 minutes.

2. 2

   Scoop out flesh

   Remove the tray from the oven and let the aubergines cool until comfortable to handle. Use a spoon to scoop out the flesh, keeping the skins intact.

3. 3

   Cook the vegetables

   Warm a little olive oil in a large frying pan over a low heat. Add the finely chopped garlic, onion and red pepper, season with salt and pepper, and cook for about 15 minutes, stirring often.

4. 4

   Brown the meat

   Chop the aubergine flesh and stir it into the vegetables. Add the minced pork and beef, breaking the meat up with a wooden spoon so it combines with the vegetables and has no large lumps. Cook for 2–3 minutes, until the meat loses its raw colour.

5. 5

   Simmer the filling

   Stir in the passata, thyme and rosemary. Simmer gently for about 30 minutes, until the liquid released by the meat and tomato has evaporated.

6. 6

   Make the béchamel

   Meanwhile, melt the butter in a separate tall pan and stir in the flour. Cook the mixture, or roux, for about 3 minutes. Gradually add the milk in batches of about 200 ml, stirring each addition into the roux before adding the next, until all the milk is incorporated and the sauce is light. Stir in the nutmeg and set the béchamel aside.

7. 7

   Fill and grill

   Fill the aubergine skins generously with the meat mixture, using all the filling. Pour béchamel over each one, sprinkle with grated cheese and grill at 200°C for about 10 minutes, until the cheese is golden.

What are stuffed aubergines?

Stuffed aubergines are a familiar style of home cooking around the Mediterranean, including Spain, where aubergines are often baked with savoury fillings. This version combines minced pork and beef with tomato, then finishes the filled skins with béchamel and cheese.

Roasting the aubergine halves first softens the flesh so it can be mixed into the filling, while leaving the skins sturdy enough to hold it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The carbohydrates mainly come from the aubergines, tomato, flour and milk; the butter, cheese and meat contribute much of the fat, while the pork, beef, milk and cheese provide protein. Pair a filled aubergine with a green salad or extra non-starchy vegetables for a balanced plate.

Choosing the ingredients

Meat and tomato: Pork and beef give the filling a rich, savoury base, while passata provides moisture and acidity. Thyme and rosemary flavour the mixture as it simmers.

Béchamel: Butter, flour and whole milk make a light white sauce for the topping. Grated cheese adds a browned finish under the grill.

Scoring and scooping

Crosshatch cuts: Score the aubergine flesh without piercing the skin, so the halves cook evenly and remain intact for filling. A small drizzle of oil is enough; the cut surface absorbs it quickly.

Scoop gently: Let the halves cool a little before removing the flesh. Work with a spoon and leave the shells whole rather than scraping through the skin.

Building the filling

Vegetables first: Give the chopped onion, garlic and pepper their stated 15 minutes over a low heat, stirring regularly. This softens them before the meat goes into the pan.

Break up the mince: Use the wooden spoon to separate the pork and beef as they cook. The recipe then simmers the tomato mixture for about 30 minutes, until its excess liquid has evaporated.

Getting the sauce right

Cook the roux: Stir the flour into the melted butter and cook it for about 3 minutes. This helps the flour blend smoothly into the sauce.

Add milk gradually: Stir in roughly 200 ml at a time, incorporating each addition before pouring in more. The finished béchamel should be light enough to pour over the filled aubergines.

Serving and timing

The final grill takes about 10 minutes at 200°C; look for cheese that has melted and turned golden. Serve the aubergines hot, with a green salad or simply cooked vegetables alongside.

The listed total time is 30 minutes, but the method itself includes several timed stages, including a 20-minute roast and a 30-minute filling simmer. Allow for those stages when planning the meal.

Recipe notes & tips

• Choose aubergines of a similar size so their halves roast at roughly the same rate.
• Keep the knife shallow when scoring to avoid cutting through the skins.
• Stir the vegetables regularly while they cook over a low heat.
• Break the mince into small pieces before the tomato goes in, as it is harder to separate later.
• Add the milk to the roux gradually and stir thoroughly between additions.
• Watch the aubergines closely under the grill so the cheese does not burn.

Variations

• Use oregano: Replace the thyme and rosemary with a tablespoon of oregano, as suggested in the method.
• Swap the butter: Use olive oil in the béchamel instead of butter.
• Try a different cheese: Choose another good-melting grated cheese for the topping.
• Make it all beef: Use beef mince in place of the pork for a different balance of flavour.
• Add a side salad: Serve with crisp leaves dressed simply to contrast with the rich filling.

Common mistakes to avoid

• Cutting through the skins: Score only the flesh so the aubergine halves can hold their filling.
• Leaving large meat lumps: Break up the mince with a wooden spoon as it cooks.
• Rushing the simmer: Let the tomato and meat mixture cook until its excess liquid has evaporated.
• Adding all the milk at once: Pour it into the roux in small batches and stir each one smooth.
• Overfilling unevenly: Divide the filling between the shells and use it all before adding the béchamel.
• Walking away from the grill: Check the cheese as it browns, since it can colour quickly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, in the oven or microwave; the topping may soften after storage.

Frequently asked questions