Spicy Aubergine Enchiladas

This is an experimental take on one of my favourite Mexican dishes. Replacing tortillas with thin slices of aubergine is a good way to keep the carbs low if that's on the agenda. If not, its just a great way of boosting your vegetable intake. I like mine served with a crusty bit of ciabatta rubbed with garlic & butter.

0:20 Prep - 0:40 Cook - 3/4 Serves

Ingredients:

• 1 Large Aubergine

• 500g Lean Mince Beef

• 400ml Tomato Passata

• 2 Onions

• 1 Pepper

• Tin of mixed beans

• Chorizo

• Cheese

• Tzatziki

• 4 Cloves Garlic

• 2 Large Chillies

• Cumin

• Smoked Paprika

CALORIES: 570 PROTEIN: 56.2g CARBS (TOTAL): 37.8g SUGAR: 16.6g FIBRE: 15.4g TOTAL FAT: 22.2g SATURATED: 12.5g

Method:

1 Preheat the oven to 180'C. Start by finely chopping the onions & peppers, garlic & chillies. Dice about 50/60g of chorizo into small cubes & on a low heat fry off until the fat starts to render. Throw in the garlic & chillies & sweat for about a minute then add the mince & cook on a high heat. Cook until most of the mince is cooked & starting to brown.

2 Add the vegetables & on a medium heat allow to soften. Chop about an inch of each end of the aubergine, dice the ends & add to the meat mix. As thin as you can, slice the aubergine length ways until you are left with a lot of thin slices.

3 Add the tin of beans, 300ml of tomato passata, 1 tsp. of smoked paprika, two of cumin & season with salt & pepper well & mix. Simmer for around 5 minutes then turn off the heat.

4 In a large baking dish layer one strip of aubergines, spoon a decent amount of the mixture into the middle of the strip & from one end roll up to create a tube. Repeat until you have used the mixture or aubergine strips. Left over mixture is great with some white rice as a separate meal.

5 With the rest of the tomato passata, mix in a tsp. cumin & smoked paprika. Pour over the top of the aubergine rolls evenly until it covers most areas. Sprinkle with a decent amount of cheese so most of the top is covered, and bake in the oven for about 45 minutes.

6 Serve with a dollop of tzatziki or sour cream. Beef it up with a serving of white rice if you're extra hungry.