Make with our convenient sachets in under 20 minutes! The fragrant Sichuan flavoured sauce gives the dish spicy and aromatic savoury flavours from soybeans and spices. Vegetarian option is available.
2 medium aubergines, washed, cut in half
150g minced pork
2 Tbsp Lee Kum Kee Sesame Wok Oil
60g mozzarella cheese
30g sun dried tomato, chopped
2 anchovy fillets, chopped
1 red pepper, seeded and cut into small pieces
½ courgette, cut into small pieces
1 spring onion, chopped
1 coriander, chopped
Cut the aubergines in half without damaging the flesh. Spoon out the flesh in the middle, leaving about 1cm as a shell. Cook the shell in the microwave, medium heat for 3 minutes. Cut the aubergine flesh into small pieces
Sauté minced pork with the Sesame Wok Oil for 2 minutes then add in the aubergine flesh, courgette and stir-fry until it soft.
Add in anchovy, tomato and pepper and cook for further 3 minutes. Mix well with a Lee Kum Kee Spicy Garlic Stir-fry Sauce.
Line a baking tray with baking paper. Place the aubergine shells on the tray and filled with the ingredients from step 2. Sprinkle mozzarella cheese on top. Bake in the pre-heated oven at 190°C/170°C fan/gas 6 for 5 minutes or until the cheese turns golden brown.
- Scatter with freshly chopped spring onion and coriander before serving.
For vegetarians, mushrooms can be used to replace the pork and pine nuts.
Instead of serving on a flat plate, the stuffed aubergine can be placed in a basket made with tortillas.
Roll a tortilla and bake in ring mould until dry to create a basket.
- The aubergine turns to a brown tone after baking. Adding fresh herbs and ingredients makes the whole dish even vibrant.