Aubergines with chopped tomato filling

Name: Aubergines with chopped tomato filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 Tomatoes; 1 Stalk sage; 3 Garlic cloves; 6 TABLESPOONS Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried, crushed chili; 2 TABLESPOONS Tomato paste; 4 Aubergines (about 300 g each); 200 ml Vegetable broth (instant); 7-10 Tbsp Sage, sage flowers and olives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Spring onions
4 Tomatoes
1 Stalk sage
3 Garlic cloves
6 TABLESPOONS Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried, crushed chili
2 TABLESPOONS Tomato paste
4 Aubergines (about 300 g each)
200 ml Vegetable broth (instant)
7-10 Tbsp Sage, sage flowers and olives

Directions

1
Clean and wash spring onions and cut them into fine pieces. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash sage, pluck leaves, chop if necessary.
2
Peel the garlic and press it through a garlic press. Heat 2 tablespoons of olive oil. Sauté garlic, add minced meat, stir-fry. Season with salt, pepper, sage and crushed chilli. Stir in spring onions and tomato paste.
3
Wash the aubergines, decorate the peel with grooves at regular intervals (groove cutter or fluting machine). Cut deeply lengthwise. Fry briefly all around in 4 tablespoons of hot olive oil.
4
Pour in the chopping mixture. Spread any leftover minced meat in an ovenproof dish. Place aubergines on top. Pour on the stock. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.
5
Garnish with sage and flowers, serve with olives.