• Cath

Stuffed avocado with aubergine spicy beef

Updated: Feb 22, 2019

Avocado are so nutritious, and filling. A great source of healthy monounsaturated fatty acids (oleic acid). They actually contain more potassium than a banana, and they are a great source of fibre. A high potassium intake is linked to lower blood pressure.

I served this dish with some purple sweet potato and cabbage. The yellow on the plate was an experiment for presentation using a brush of mustard across the plate. However, you could serve this with whatever you like!

I make a lot of bone broth, so I have a constant supply of shredded beef from the bones that I have cooked, and this dish is a good way of incorporating that meat into something. You could use any beef you have though, or you can make it meat free if you prefer.


  • 1 tablespoon coconut oil

  • 2 teaspoons cumin

  • 2 teaspoons coriander

  • 1/2 teaspoon chilli

  • 200g vine tomatoes

  • 1 aubergine

  • 1 onion

  • 1/2 teaspoon malden salt

  • 1/2 teaspoon onion seeds

  • 1 tablespoon chopped fresh oregano

  • 165 grams cooked beef

  • 1/2 teaspoon malden salt (with the meat)

  • 1/2 teaspoon pepper (with the meat)

  • 2 teaspoons umeboshi paste

  • Avocado


  1. Dice the onions and sauté in coconut oil.

  2. Roughly grind the cumin and coriander seeds in a pestle and mortar then add to the onions and cook for a minute, along with the black onion seeds

  3. Finely chop the aubergine, and add to the onions and cook for a few minutes.

  4. Chop the tomatoes and add them to the pan.

  5. Add the chilli powder, and half a teaspoon salt.

  6. Cook for 5 minutes.

  7. Season the shredded beef with 1/2 teaspoon salt and 1/2 teaspoon pepper/

  8. Add to the mix and cook through for a few more minutes until heated through thoroughly.

  9. Add a couple of teaspoons umeboshi paste.

  10. Cut open the avocado, scoop out the flesh, chop and mix with a few spoonfuls of the spicy beef and aubergine mix, then put it back into the avocado skin and serve.

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