Aubergines stuffed with beef, pork and Parmesan

A humble vegetable which really comes to life in this recipe bringing a richness to proceedings.


  • 2 large aubergines
  • Olive oil
  • 1 onion, peeled and finely chopped
  • 1x400g tin tomatoes, drained of their juices
  • 2 slices proper bread
  • Milk
  • 125g minced beef
  • 125g minced pork
  • 1 egg
  • 3 tablespoons grated Parmesan
  • 1 teaspoon fennel seeds
  • 2 tablespoons finely chopped parsley



  1. Cut the aubergines in half lengthways and brush the cut side with olive oil. Bake in a preheated oven, 200°c/gas mark 6 for 20-30 minutes or until brown and soft. Remove and set aside. When they are cool enough to handle remove the flesh, taking care not to tear the skins, and chop the flesh roughly. Reduce the oven temperature to 180°C/gas mark 4.

  2.  Gently sauté the onion in three tablespoons of olive oil for 10 minutes or until soft but not coloured. Remove from the heat. Roughly chop the bread and combine in a bowl with enough milk to soften, about three tablespoons. Add the beef, pork, egg, Parmesan, fennel, parsley, tomatoes and the cooked onion and season with salt and pepper. Add the cooked aubergine flesh and combine so everything is well mixed. Stuff the aubergine halves and drizzle over olive oil.

  3.  Return to the oven and bake for 40 minutes, or until golden brown and piping hot.



Salting aubergines is no longer really necessary for bitterness but it does help to wilt and soften them. I still salt. Maybe it’s just habit.

Seasonal Recipes: August

Make the most of the end of summer’s larder with these five seasonal menus from Hugo Arnold

Recipes in this series:

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