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Veal & Tomato Stuffed Aubergine Recipe

Veal & Tomato Stuffed Aubergine Recipe


400g veal mince
2 small aubergine, halved lengthways
2 1/2 tbsp olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small red pepper, finely chopped
2 tbsp currants
2 tbsp chopped fresh flat-leaf parsley leaves
690g tomato passata
1/4 cup fresh breadcrumbs
2 tbsp finely grated parmesan


  • Preheat oven to 180°C/160°C fan-forced. Using a teaspoon, remove the flesh from the aubergine halves, leaving a 1cm-thick border. Finely chop aubergine flesh and reserve. Place aubergine halves in a medium roasting pan. Brush with 1 tablespoon oil. Bake for 15 minutes or until just tender.

  • Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add veal mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add red pepper and reserved aubergine. Cook, stirring, for 4 to 5 minutes or until vegetables start to soften. Remove from heat. Season with salt and pepper. Stir in currants and parsley.

  • Remove eggplant from pan. Spoon mince mixture into aubergine. Pour passata into roasting pan. Arrange aubergine on top.

  • Combine breadcrumbs and parmesan in a bowl. Sprinkle over mince mixture. Drizzle with remaining oil. Bake for 25 to 30 minutes or until tops are golden and aubergine is tender. Serve.


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