Harissa Pork Stuffed Aubergine
with Bulgur Wheat and Mint Yoghurt
This delicious Harissa Pork Stuffed Aubergine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Mint
1
Medium Tomato
1
Aubergine
(May contain Celery)
120
British Pork Mince
50
Harissa Paste
(Contains Sulphites)
30
Tomato Puree
1
Garlic Clove
110
Bulgur Wheat
(Contains Cereals containing gluten)
10
Chicken Stock Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
½
Oil for Cooking
220
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the tomato into 1cm chunks.
Halve the aubergine lengthways, keeping the stem attached. Score the flesh in a criss-cross pattern, taking care not to cut through the skin.
Put the halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until softened, 25-28 mins.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the harissa paste and tomato puree into the pork. Cook for 1 min.
Add the water for the sauce (see pantry for amount), stirring to combine.
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 2-3 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat the oil (see pantry for amount) in a deep saucepan on medium-high heat. Once hot, add the garlic and cook for 1 min.
Stir in the bulgur wheat and cook until coated, 1 min.
Pour in the water for the bulgur (see pantry for amount), stir in the chicken stock paste and bring to the boil. Simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Once the aubergine has cooked, remove from the oven and preheat your grill to high. Using a tea towel, hold the stem of the roasted aubergine half with one hand, then use a spoon to gently scoop out the flesh whilst keeping the skin intact. Repeat for the other halves.
Roughly chop the aubergine flesh and add to a medium bowl with the pork and half the cheese. Spoon the mixture back into each aubergine skin so all halves are filled.
Sprinkle over the remaining cheese, then grill until golden, 3-5 mins.
When everything's nearly ready, in a small bowl, combine the yoghurt and half the mint.
Fluff up the bulgur with a fork and stir through the tomato and remaining mint. Taste and season with salt and pepper.
Share the bulgur between your bowls and top with the stuffed aubergine. Finish with a spoonful of mint yoghurt.
Enjoy!
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