A fabulous combination of classic Greek ingredients - smokey aubergines stuffed with juicy pork mince, pine nuts and feta cheese served with fluffy rice and a dollop of yogurt. This recipe is a mouthwatering leftovers idea from our rolled pork loin with fennel seed crust dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Using the tip of a sharp knife, score the flesh of each aubergine half in a crosshatch pattern – make 3 long cuts at an angle, turn the aubergine and make 3 more long cuts in the opposite direction. Place on a baking tray and bake for 15 minutes ‑ the inside of the aubergine should be soft.
Remove from the oven and set aside to cool. Toast the pine nuts in a small, heavy-based pan, over a medium heat, until golden, moving them around in the pan often so they brown evenly. Set aside.
Meanwhile, heat the oil in a medium non-stick frying pan and fry the onion. Add the pork to the pan to brown it slightly. Add the spices and oregano and mix well. Stir through the tomato purée and the toasted pine nuts.
Remove from the heat and set aside. When the aubergine halves are cool enough to handle, mash down the flesh trying to keep the skin as intact as possible. Fill the aubergine halves as full as possible with the mince mixture. Top with the crumbled feta and bake in the oven for 10 minutes. When cooked, finish with a dollop of natural yogurt and a sprinkling of mint leaves. Serve with rice, if liked.
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Please note that 150g (5oz) pork loin is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.