Aubergines au gratin with salsicce

Name: Aubergines au gratin with salsicce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Aubergines (approx. 250 g each); 7-10 Tbsp Salt; 4 Tomatoes; 1 Onion; 2 Garlic cloves; 500 g Salsicce (Italian sausage); 5 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 2 TEASPOONS dried oregano; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Mozzarella cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Mmm, stuffed aubergines... And this time we have replaced the usual minced meat filling with something even more delicious!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Aubergines (approx. 250 g each)
7-10 Tbsp Salt
4 Tomatoes
1 Onion
2 Garlic cloves
500 g Salsicce (Italian sausage)
5 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
2 TEASPOONS dried oregano
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Mozzarella cheese

Directions

1
Clean and wash the aubergines and cut them lengthwise into 3 slices. Season with salt, put aside. Wash, clean and chop the tomatoes. Peel and chop onion and garlic. Press sausage meat out of the skin.
2
Heat 1 tablespoon of oil in a frying pan and fry the sausage meat until finely crumbly. Add onions and garlic and fry briefly. Add tomato paste and sauté. Add tomatoes and oregano, simmer for about 10 minutes at low heat.
3
Season to taste with salt, pepper and sugar.
4
Dab aubergines dry. Heat 4 tablespoons of oil in a frying pan. Fry the aubergines on both sides. Drain on kitchen paper and spread on a baking tray. Spread the salsicce ragout over the aubergines.
5
Drain the mozzarella, grate roughly and sprinkle on the aubergines. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove from the oven and arrange.
6
Delicious with baguette bread.