Stuffed aubergines

Name: Stuffed aubergines
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 2 Potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 2 Aubergines; 6 Tomatoes; 1/2 potty fresh thyme; 1/2 bunch Parsley; 1/4 l clear broth (instant); 7-10 Tbsp Pepper; 100 g medieval Gouda cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

2 Potatoes
7-10 Tbsp Salt
1 collar Spring onions
2 Aubergines
6 Tomatoes
1/2 potty fresh thyme
1/2 bunch Parsley
1/4 l clear broth (instant)
7-10 Tbsp Pepper
100 g medieval Gouda cheese

Directions

1
Peel and wash the potatoes, cut into small cubes and cook in boiling salted water for 15 minutes. Clean and wash spring onions and cut them into thin rings. Clean, wash and cut the aubergines in half lengthwise and remove the flesh with a knife and dice.
2
Wash 2 tomatoes and cut into small cubes. Wash the herbs, dab dry and chop finely, except for a few leaves. Cut the rest of the tomatoes crosswise at the top, put them briefly into boiling water, rinse with cold water and peel the skin.
3
Chop the tomatoes into small pieces. Mix with broth and season with pepper. Put into an ovenproof dish. Mix potatoes, spring onions, eggplant flesh, diced tomatoes and herbs. Season to taste with salt and pepper, fill into the hollowed aubergines, press lightly.
4
Place in the casserole dish. Grate the cheese and spread on the aubergines. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35 minutes. Garnish with herbs.