INGREDIENTS:
- 1 aubergine
- 200-250g turkey mince (I used 250g and the boats were heaving)
- 2 tomatoes, blanched and chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp spring onion greens, chopped
- salt to taste
- 1/2 tsp white pepper
- parmesan
- olive oil
INSTRUCTIONS:
Halve the aubergine and scoop out its flesh into a bowl. Brush the halves with oil and put in the oven and cook until they’re soft. In the meantime cook turkey on the pan for a few minutes with parsley, salt, white pepper and spring onions. Then add chopped tomatoes, cook for another 2-3 minutes and transfer the mix into a bowl. Next sauté aubergine in oil with more salt and white pepper. Add the turkey mix back in, stir and cook for a final few minutes. Take out the aubergine boats and fill them with the turkey mix. Grate some Parmesan on top and cook for 5-10 minutes. Et voila!
