Harissa Pork Stuffed Aubergine

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.