Velvety stuffed aubergines (eggplant)

1
Ramona's Cuisine -

By
@ramonascuisine

I like eating it with a nice fresh and crisp salad or my feta cheese salad recipe (try it!).

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
10 Min
Cook:
50 Min
Method:
Convection Oven

Ingredients

  • ·
    3 medium aubergines (organic)
  • ·
    300 g mince meat low fat
  • ·
    400 g tomato passata (organic)
  • ·
    100 g cheddar cheese (optional) grated
  • ·
    1/2 small carrot (organic)
  • ·
    1 tsp curry powder
  • ·
    1/2 tsp turmeric powder (organic)
  • ·
    1 onion (organic)
  • ·
    1/2 leek (organic)
  • ·
    1 egg (organic)
  • ·
    herbs

How to Make Velvety stuffed aubergines (eggplant)

Step-by-Step

  1. Preheat the oven at 180 C (fan assisted) 200 C gas mark 5.
  2. Wash the aubergines and cut lengthwise. Scoop out some of its flesh with the help of a spoon leaving an edge of 1/2 cm all around. Sprinkle some salt inside the aubergine and put aside for few minutes. Repeat this with all aubergines.
  3. Put the flesh as it is in a bowl and sprinkle salt on. Put aside for a while.
  4. Chop the onion and the leek finely and sweat it for 5 min with a sprinkle of salt.
  5. In a bowl, put the mince meat the egg, a pinch salt (not too much as the aubergine flesh as well as aubergines and onions have some already) pepper, curry powder, finely grated carrot. Mix well.
  6. Squeeze the aubergine flesh of any juices and chop finely. Add to the meat mix.
  7. Turn the aubergine halves face down for 2 min so all juices inside.
  8. Add the onion and the leek to meat mixture and mix well.
  9. Stuff the aubergines, pour over the top some tomato juice and place in the preheated oven. You can sprinkle a generous amount of grated cheese over it.

Printable Recipe Card

About Velvety stuffed aubergines (eggplant)

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mediterranean




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