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Aubergine Boats ( Meat Stuffing With Gruyere and Cognac)

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“Tastes like mousakka but more elegant on a plate.”

Ingredients Nutrition


  1. Cut the aubergines in half lenghtwise. Score the flesh and cook in a frying pan with 3 tbsp oil, flesh side down for 5-6 minutes.
  2. Cool then dig out the centre taking care not to break the skin. Take the flesh and chop into small chunks.
  3. saute the onions in 2 tbsp oil, when soft add the meat and after 4 minutes add the tomatoes, aubergine flesh and cognac. Season and cook for 3 minutes. Ad the herbs.
  4. In a small pan cook the butter together with the flour for a minute, then add the warmed milk and with the help of a whisk cook for 4 minutes to make a bechamel sauce. Set aside and add half the gruyere to the bechamel as well as the juice of half a lemon. Season with salt and pepper and a pinch of nutmeg.
  5. When it cools to just warm add the egg and mix.
  6. Fill the aubergine boat, alternating with layers of meat and bechamel, then finishing with a good sprinkling of grated gruyere.
  7. Bake in a preheated oven at 220C.

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