Random Aubergine Thing

Well that's how hubby described it to my sister! Id bought an aubergine in the weekly shop with a mind to making moussaka. However upon checking the old bank balance and realising that lamb mince was a little extravagant for a week-before-pay-day meal I thought I better make something else. Rooting through the freezer threw up half a pack of pork mince, and I knew the cupboards were full of spices and the fridge full of veggies. So thinking cap on - and here's what I came up with

Unfortunately I forgot to take a photo, which is very unlike me, I'm usually snapping everything we eat at the minute. I will be making again though so will add a photo in the not too distant future.

Random Aubergine Thing
250g of pork mince (could use lamb)
1 onion finely chopped
2 crushed garlic cloves
5 chopped dried apricots
2 chopped dried figs
Half small courgette diced
8 mushrooms diced
Half an orange pepper diced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cinnamon
1 tbsp tom puree
2 level tbsp ground almonds
Chopped parsley
1 cup veg stock
1 large aubergine
S&P

For the cheesy sauce (I made a lot as can never get quantities of cheese sauce right!)
50g butter
50g flour (approx)
1 carton of Soya cream (or about 250ml milk)
1/2 cup veg stock (you probably wont need it unless the sauce is too thick - as I used soya cream I needed it)
Grated nutmeg
Black pepper
50g grated cheese

1) slice aubergine in half length ways, scoop out the insides, dice it up and put to one side. Scoop out insides to leave a "shell", brush with oil, sprinkle with a little extra cumin and bake in oven 200 deg for 15mins or until cooked
2) fry off pork mince, onion and garlic. Add spices, dried fruit and tom puree. Stir and cook for 2 mins
3) add in diced veggies including the insides of the aubergine and cook for another 2 mins. Add ground almonds, stir until incorporated and then add veg stock.
4) cook for 10 mins until sauce is thickened and veggies are cooked. Season and cover to keep warm
5) make sauce by melting butter in a small saucepan. Add lots of grated nutmeg and a little black pepper. Add in a little of the flour and whisk in. Keep adding a little flour until you get a thick goo. Add the milk a little at a time and keep whisking until smooth. Add some grated cheese and stir until melted. Should be a thick dropping consistency.
6) spoon your pork mix into the hollowed out aubergine, make sure to mound it up. Cover the top with as much or as little cheese sauce as you want and bake in a 250deg oven for 10 mins, until cheese sauce is just turning golden.
7) serve with some little roasted potatoes sprinkled with sea salt, and some salad.

I had leftover mince and leftover cheese sauce. Bunged em both in a little pot and heated up in microwave at work for my lunch. Oh My God it was heavenly!!! Leftovers rule!