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...
Ingredients
Feeds 6
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
Olive oil
150g grated mozzarella
Extra salt for the aubergines
Method
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Pre-heat the oven to 200C, gas mark 6.
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Heat a couple of glugs of olive oil in a pan and cook the onion until soft.
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Add the mince and cook until browned.
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Add the garlic and cook for a minute.
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Add the spices and cook for 30 seconds.
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Add the tomatoes, salt and stock.
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Cook for 25-30 minutes until quite dry.
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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.
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Cook the aubergines for 15 minutes.
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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.
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Stir the fresh coriander into the mince and divide the mince between the aubergine halves.
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Top with mozzarella.
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Bake for 10 minutes until nicely browned.
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Serve with couscous.
