Balanced Venison Stuffed Aubergine
with Tomatoey Bulgur and
- Milk
- May contain traces of allergens
- Celery
Ingredients
200 grams
Venison Mince
100 grams
Bulgur Wheat
1 unit(s)
Echalion Shallot
1 pot(s)
Chermoula Spice Mix
7.5 grams
Honey
1 unit(s)
Aubergine
(May contain traces of: Celery)
30 grams
Tomato Puree
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 bunch(es)
Mint
½ unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
20000 milliliter(s)
Water for the Bulgur
10000 milliliter(s)
Water for the Venison
Nutritional information
Instructions
Preheat your oven to 200 degrees. Trim the aubergine and cut in half lengthways. Using a small sharp knife, score a criss-cross pattern in the flesh of each half, taking care not to cut all the way through (see photo). Place cut-side up on a baking tray and drizzle with oil. Season with salt and pepper. Bake on the top shelf of your oven until soft and golden, 18-20 mins. Meanwhile halve, peel and finely slice the shallot.
Heat a drizzle of oil in a saucepan on medium heat and add half the shallot. Cook, stirring, until starting to soften, 2 mins, then stir in half the tomato puree. Pour in the water for the bulgur wheat (see ingredients for amount). Stir in the bulgur, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the venison mince and fry until browned, breaking it up with a wooden spoon, 4-5 mins.
Stir the remaining shallot into the venison mince and cook for 1-2 mins. Now stir in the Chermoula spice, followed by the honey and remaining tomato puree. Cook for another minute then add the water (see ingredients for amount). Bring to the boil then reduce the heat and simmer until thickened, 4-5 mins. Season to taste with salt and pepper once cooked.
While the venison mixture cooks, trim the cucumber then quarter lengthways. Chop witdthways into small pieces. Pick the mint leaves from their stalks and finely chop (discard the stalks). Put the cucumber and half the mint in a bowl along with the natural yoghurt and a pinch of salt and pepper. Stir together and set aside.
Remove the aubergine from the oven. Preheat your grill to high. By now the flesh of the aubergine should be quite soft. Pile the venison mixture onto each half, pressing it down to fill the aubergine. Grill until just starting to brown on top, 1-2 mins. Fluff up the bulgar with a fork. Season to taste with salt and pepper. Serve the bulgar, cucumber salad and stuffed aubergines. Sprinkle over the remaining mint and enjoy!
