Stuffed Aubergines

Stuffed Aubergines

1 x large aubergine
1 x small pack of pork mince
1 x red pepper
1 x handful of mushrooms
1/2 red onion
2 x chilies
4 cloves of garlic
Worcestershire Sauce
Dijon mustard
Red wine

Chop up the pepper, onion, mushrooms reallly small. Slice the aubergine in half lengthways and scoop out the inside. Chop up the flesh of the aubergine.

Take a frying pan and heat some good olive oil. Fry the chopped onions and garlic. Season the pork mince in a bowl with paprika, salt, pepper and chilie powder. Add to the pan and cook til brown.

Add the chopped mushrooms, peppers, aubergine to the pan, pour in a good glug of Worcestershire sauce, a dollop of dijon mustard and a splash of red wine. Cover.

Rub olive oil over the aubergine bases and place in an oven dish.

Make a rue sauce with butter, flour and milk. Add parmesan and cheddar and set aside.

Once cooked through and reduced, take the pan off the heat and stuff the two aubergine sides.

Place in an oven and cook for 25 mins.

Serve smothered in cheesy sauce.