Stuffed Aubergine with ‘Bully Beef’

Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille. Branch out and try our unusual aubergine recipe, Stuffed Aubergine with Bully Beef and Assorted Vegetables.

INSTRUCTIONS

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Eggplants: a. Cut the eggplants in half lengthwise. b. Scoop out the flesh, leaving about a 1/2-inch border around the edge. Chop the scooped-out flesh and set aside.
  3. Prepare the Filling: a. In a large skillet, heat a bit of olive oil over medium heat. b. Add the chopped onion and cook until translucent. c. Add the chopped eggplant, red pepper, green pepper, yellow pepper, mushrooms, Brussels sprouts, zucchini, escallion, and garlic. Cook for about 5-7 minutes or until the vegetables are tender. d. Add the shredded bully beef and cook for an additional 2-3 minutes until heated through.
  4. Season and Sauce: a. Add the all-purpose seasoning, salt, and pepper to the skillet. Mix well. b. Pour in the Philmore bourbon BBQ sauce and stir until the filling is well coated. Allow it to simmer for another 2-3 minutes.
  5. Stuff the Eggplants: a. Place the hollowed-out eggplant halves on a baking sheet. b. Spoon the filling mixture into the eggplant shells, pressing it down gently.
  6. Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the eggplant is tender.
  7. Garnish: Remove the stuffed eggplants from the oven and let them cool slightly. Sprinkle fresh cilantro on top for a burst of flavor.

Serve: Serve the stuffed eggplants hot, with a side of thinly sliced cabbage for a refreshing contrast.

Enjoy your delicious Stuffed Eggplant with Bully Beef and Assorted Vegetables, flavoured with Philmore’s bourbon BBQ sauce!

INGREDIENTS

 

  • 2 medium-sized eggplants
  • 1 cup corned beef, cooked and shredded
  • 1 small onion, finely chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 yellow pepper, diced
  • 4 flat mushrooms, chopped
  • 4 Brussels sprouts, finely shredded
  • 1 small zucchini, diced
  • 2 stalks of escallion (green onions), chopped
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup cabbage, thinly sliced
  • 1/2 cup Philmore bourbon BBQ sauce
  • 1 teaspoon all-purpose seasoning
  • Salt and pepper to taste

Olive oil for brushing

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