Stuffed avocado with aubergine spicy beef

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.

Ingredients

• 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

Directions

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.