Mini Moussaka - Aubergine Stuffed with Minced Beef and Cheese

Ingredients

• 3 large Aubergine
• 3 tbsp melted Coconut oil
• 4 tbsp Butter
• 2 finely chopped Onions
• 2 cloves crushed Garlic
• 300g / 10.58oz Beef mince
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1/2 tsp ground Cinnamon
• 4 tbsp Cream cheese
• 1 tbsp chopped Mint
• 1 tbsp chopped Parsley
• 100g / 3.53oz grated Cheese

Preparation

1. Preheat the oven to 180°C (356°F).
2. Halve 3 large Aubergines and place them on a roasting tray. Drizzle with 3 tbsp melted Coconut oil. Roast for 30 minutes until soft. Scoop out the center.
3. In a large frying pan, melt 4 tbsp Butter and fry 2 finely chopped Onions until golden.
4. Add 2 crushed Garlic cloves and cook for 1 minute.
5. Add 300g / 10.58oz Beef mince and cook until browned.
6. Add 1/2 tsp each of ground Cumin, Coriander, and Cinnamon. Fry until toasted.
7. Stir in the cooked Aubergine flesh, 4 tbsp Cream cheese, and 1 tbsp each of chopped Mint and Parsley. Season with salt.
8. Fill the hollow Aubergines with the mince mixture and top with 100g / 3.53oz grated Cheese.
9. Roast for 15 minutes until the cheese is bubbly and golden. Garnish with mint leaves.