Start this recipe by preparing the aubergine hummus. Cut the aubergine in half, slice the garlic, cut slits into the aubergine and stuff them in. Place onto a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in the oven at 200`c for 25-30 minutes. When ready, remove from the oven and scoop out the flesh with the garlic and discard the skin. Place into a food processor with all the other ingredients except the coriander. Blitz together for 30 seconds till you have a nice smooth dip. You made need to stop half way and scrape down the sides during blitzing. Stir in the chopped coriander. In the meantime you can prepare the chilli. Heat the olive oil in a pan, add in the beef mince and brown for 3 minutes. Pour in the hot chilli sauce and mix together well. Turn down the heat, cover and cook for a further 15 minutes. When the chilli is cooked, remove off the heat and stir in the chopped coriander and kidney beans. Cut the zucchini in half horizontally and spoon out the flesh. Blanch in a pan of boiling water for 1 minute, remove and drain. Place onto a baking tray. Fill the zucchini boats with the prepared chilli and sprinkle over the sweet corn and the grated cheese. Place into the oven at 200`c and bake for 15 minutes. Serve the aubergine hummus with the chilli zucchini boats and cheesy nachos.

Serves 4

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