Stuffed Aubergines

By chefrbc

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Rate this recipe 2.9/5 (136 Votes)

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Little aubergine boats

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.

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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