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Stuffed Aubergines

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Rate this recipe 2.9/5 (136 Votes)

Ingredients

  • 2 large aubergines (eggplant)
  • 1-2 onions
  • 250g minced beef
  • 1 egg
  • 2tbsp tomato puree
  • 250ml beef stock
  • Paprika, oregano, salt & pepper

Details

Level of difficulty Easy
Cooking time 40mins
 Cost Budget Friendly

Preparation

Step 1

Wash the aubergines and cut in half along their length.

Step 2

Rub some salt into the flesh of the aubergines and leave to sit for about 20 minutes.

Step 3

Fry the beef and onion in some oil and season with the herbs and spices.

Step 4

Hollow out the aubergines, leaving 5-10mm of flesh remain inside the skin.

Step 5

Add the flesh of the aubergine to the frying pan and briefly fry along with the mince and onions. 1 or 2 minutes should be sufficient.

Step 6

Remove the pan from the heat, add some tomato puree, crack in the egg and mix together well.

Step 7

Place the hollowed out aubergines into a casserole dish. Stuff them with the filling from the frying pan. If any filling is left over, sprinkle it around the casserole dish.

Step 8

Pour the beef stock over the aubergines and bake for 40 minutes in an oven at 200°C. Keep an eye on it for the last 10 minutes so that it doesn’t burn. Cover with tinfoil late on if necessary.

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Feel free to experiment with the filling. Add courgettes, mushrooms, lentils or buckwheat in place of the beef to make a vegetarian option. Don’t forget to replace the beef stock with vegetable stock.

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