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Beef & Feta-Stuffed Aubergines

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 40 minutes 
COOKING Time:  1 hour 


4 large aubergines

400 grams beef mince

1 large red onion, finely chopped

2 garlic cloves, finely chopped

1 can chopped tomatoes

1 bay leaf

6 Mahbir Whole Tellicherry Peppercorns

1 teaspoon Mahbir True Cinnamon Powder

virgin olive oil, for cooking

sea salt, season to taste

2-3 tablespoons fresh parsley, chopped

200 grams feta cheese

caster sugar, just a pinch (optional)


For the mashed potatoes:

4 medium potatoes

40 millilitres milk

1 tablespoon unsalted butter

2 egg yolks


  1. Cut the aubergines length-ways into two halves and score the flesh in a cross pattern.
  2. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Line a baking tray with a baking paper.
  3. Season the aubergines with salt and drizzle with olive oil. Place the aubergines onto a baking tray, and bake for 30-35 minutes, until softened.
  4. Prepare the minced meat sauce: using a large saucepan, place on medium heat, and sauté the meat stirring occasionally, until browned.
  5. Add a drizzle of olive oil, onion and garlic, and sauté until softened.
  6. Stir in chopped tomatoes, bay leaf, whole Tellicherry peppers, true cinnamon powder, salt, a pinch of sugar and bring to the boil. Turn the heat down and simmer for about 30 minutes, until most of the juices have evaporated. Then add the chopped parsley and stir. Set aside for later.
  7. For the mashed potatoes, boil the potatoes in hot water for at least 15 minutes until soft. Drain the water and let the potatoes cool down for about 10 minutes.
  8. Put the potatoes in a food processor along with milk, butter, egg yolks, and a generous sprinkling of freshly ground Tellicherry pepper. Mix until smooth.
  9. Layer the aubergines on a baking tray with the skin facing down. Press the flesh down in order to make room for the filling. Spoon the meat sauce on top of each aubergine half. Top with the mashed potatoes and then finally the crumbled feta.
  10. Bake the stuffed aubergines for around 20 minutes at 180°C/160°C Fan/gas mark 4/350°F until the mashed potato and feta turns golden brown.

Mahbir’s Personal Touch

Not a fan of aubergines? No problem!

This recipe is also super delicious with courgettes or bell peppers. Personally, I prefer the green ones because they’re less sweet (than the red peppers), and have a slightly bitter, earthier taste that compliments the peppery meat sauce perfectly!

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