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High protein dinner ready in 40 minutes. Swap out the beef for quorn to make this veggie friendly.
Serves: 4 Time: 40 minutes
Ingredients
2 aubergines
1 tbsp olive oil
400g extra lean beef mince
1 onion, chopped
3 garlic cloves, minced
1 200g can of chopped tomatoes
2 tbsp tomato paste
1 tsp dried rosemary
50g cheddar cheese, grated
Steamed greens to serve
Method
Heat the oven to 200°C. Next cut each aubergine in half lengthwise. Using a knife, cut the flesh of each aubergine in a criss-cross pattern (being careful not to cut through the skin).
Place the aubergine halves on a baking tray, flesh side up. Drizzle with olive oil and season with salt and pepper. Then whack into the oven to bake for 30 mins until soft.
Meanwhile, prepare the beef marinara sauce. Firstly, heat a dry, non-stick pan over medium-high heat and cook the mince for 5-6 mins until browned. Throw in the onion and garlic and cook for another 3-4 mins.
Next, throw in the chopped tomatoes, tomato paste, and rosemary. Bring to a boil, then reduce the heat to low and simmer for around 20 mins.
Remove the aubergine from the oven, scoop out the centre, leaving enough meat inside the skin to hold its shape. Chop the removed flesh and add it to the beef, mixing well.
Spread ¼ of the beef sauce over each of the aubergines and sprinkle evenly with cheese.
Place the stuffed aubergines back into the oven and continue to cook for about 10 mins until nicely browned and the cheese is melted. Serve with steamed greens and enjoy!
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