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These stuffed aubergines are the perfect hassle-free meal that we think are suitable for any time of the year! An ideal dish to bring to a Summer BBQ but a hearty Winter warmer at the same time! Venison is one of the most popular game meats out there, and pretty easy to source too...
1 pack of Wild and Game venison mince
6 medium aubergines
1 tin of chopped tomatoes
250ml of beef stock
1 tsp honey
1 tsp salt
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground nutmeg
1 tsp ground coriander
2 handfuls of fresh coriander, chopped
3 tsp minced garlic
150g grated mozzarella
Extra salt for the aubergines
Pre-heat the oven to 200C, gas mark 6.
Heat a couple of glugs of olive oil in a pan and cook the onion until soft.
Add the mince and cook until browned.
Add the garlic and cook for a minute.
Add the spices and cook for 30 seconds.
Add the tomatoes, salt and stock.
Cook for 25-30 minutes until quite dry.
Cut the aubergines in half, drizzle some olive oil into a baking tray and place the aubergines in it, then drizzle 1 tbsp of olive oil on each aubergine half and add a sprinkling of salt.
Cook the aubergines for 15 minutes.
When the sauce and aubergines are cooked, scoop out the centre of each aubergine half, leaving about 1cm of flesh around the edge. Discard the scooped-out flesh.
Stir the fresh coriander into the mince and divide the mince between the aubergine halves.
Top with mozzarella.
Bake for 10 minutes until nicely browned.
Serve with couscous.