Aubergines with minced meat filling

Name: Aubergines with minced meat filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Aubergines (about 1,2 kg); 7-10 Tbsp some + 3 tablespoons oil; 1 Bread rolls from the previous day; 2 medium-sized onions; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, cayenne pepper; 5 Stem(s) or 1 teaspoon of separated oregano; 500 g gem. minced meat, 1 egg; 4 TABLESPOONS rubbed. Parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Aubergines (about 1,2 kg)
7-10 Tbsp some + 3 tablespoons oil
1 Bread rolls from the previous day
2 medium-sized onions
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, cayenne pepper
5 Stem(s) or 1 teaspoon of separated oregano
500 g gem. minced meat, 1 egg
4 TABLESPOONS rubbed. Parmesan cheese

Directions

1
Clean, wash and halve the aubergines and cut them lengthwise. Place on an oiled baking tray with the cut surface facing down. Pre-bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes
2
Soak the buns. Peel and chop the onions. Fry half of them in 3 tablespoons of hot oil. Stir in tomato paste and sauté briefly. Deglaze with 150 ml water and tomatoes with their juice, bring to the boil. Stir in stock. Crush tomatoes a little bit. Season with salt and pepper. Simmer for about 5 minutes.
3
Wash the oregano and, except for one thing, chop it. Squeeze the buns well. Knead with minced meat, egg, rest of onions, oregano and spices
4
Place the aubergines in an oiled casserole dish with the cut surface facing upwards. Press the flesh aside. Season with salt and pepper. Put the minced dough in the middle
5
Add the tomato sauce. Sprinkle everything with parmesan. Bake in a hot oven at the same temperature for about 45 minutes. Garnish with the remaining oregano. Serve with rice