Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Argentinian grilled eggplant with Pork and Veal mince


  • 2 x Small Eggplants

  • 1 x Diced red capsicum - small

  • Olive oil

  • 500g Pork and Veal mince

  • Spice Roads Bordeaux Blend

  • Grated Mature cheddar cheese.

  • Small brown onion

  • 3 x Table spoons of tomato puree

  • 1 x Table spoons brown sugar or palm sugar/ brown sugar blend

  • 200ml Chicken stock

Important: Sea salt and Black Pepper have been added to the Bordeaux Spice Blend but the salt, as noted, is needed for the eggplant filling.

Comments: I have used menu for dinner parties, the eggplants and mince can be done in advance and reheated. Sometimes a great help.


Cut eggplants length wise ( leave stem )

Score the inside of the eggplant about 2cm from the edge then "cross cut" and remove the filling with a tea spoon. Add a tea spoon of sea salt, mix and set aside.

Coat the inside and outside of the eggplant with olive oil then place in the oven at 180 degrees for 3/4 hour to soften the outside skin.

For the Pork and Veal mince, fry onions until soft then add 6 heaped teaspoons of the Bordeaux Spice Blend, chicken stock, tomato puree, brown sugar, diced capsicum and the eggplant filling that had been set aside. Cook until nicely done but not overcooked. Fill the eggplant with the Pork and Veal mince and cover with the grated cheese.

Place in a hot oven - 160 degrees for 15 minutes and serve or if pre made until hot and cheese has melted

I have served the eggplants with steamed carrots and a chilled, seasoned and diced, fresh cucumber and yoghurt mix