Berenjenas Rellenas de Carne (Stuffed Aubergines with Minced Beef)

• 2 large Aubergine, firm, glossy skins
• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Smoked paprika
• ¼ tsp Ground nutmeg
• 120 ml Dry White Wine
• 4 medium Tomato, ripe
• 350 ml Béchamel sauce
• 120 g Manchego cheese

1. Heat the oven to 200°C (390°F). Halve the aubergines lengthways and score the flesh in a criss-cross, taking care not to cut through the skin. Set them on a baking tray, drizzle with 2 tbsp of the olive oil, and roast for 30 to 35 minutes until very tender.
2. Meanwhile, finely chop the onion and crush the garlic. Heat the remaining 2 tbsp olive oil in a large frying pan over medium heat, then cook the onion for 8 to 10 minutes until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the smoked paprika and ground nutmeg and cook for 30 seconds. Pour in the wine and simmer for 2 to 3 minutes until reduced by about half.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then stir the pulp into the pan. Simmer for 10 to 12 minutes until thick and savoury, then taste and adjust seasoning if needed. Take the pan off the heat.
5. When the aubergines are cool enough to handle, scoop out most of the flesh into the pan, leaving a 1 cm border so the skins hold their shape. Stir the aubergine flesh into the mince mixture until well combined. Arrange the aubergine shells in a baking dish and spoon in the filling.
6. Spoon the béchamel sauce over the top of each stuffed aubergine, then grate the manchego cheese over evenly. Bake for 15 to 18 minutes until bubbling and golden. Rest for 5 minutes before serving hot.

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