Stuffed aubergines

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the zucchini and tomatoes and cut them into small cubes. Heat oil in a pan and fry the minced meat in it at medium heat for about 5 minutes. Season with salt and pepper. Peel and finely dice the onion and garlic. Add to the mince and fry.

2. 2

   Add tomato paste and mix. Add zucchini and tomatoes and cook for 3-4 minutes. Season to taste with salt and pepper. Wash the thyme, dab dry and remove the leaves from the stalks. Add to the minced meat mixture and stir in. Clean, wash and halve the aubergines and hollow them out in the middle using a spoon. Season with salt and pepper and fill with the minced mass. Put them into 1 large or 2 smaller casserole dishes and carefully pour stock over them. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.

3. 3

   Add to the minced meat mixture and stir in. Clean, wash and halve the aubergines and hollow them out in the middle using a spoon. Season with salt and pepper and fill with the minced mass. Put them into 1 large or 2 smaller casserole dishes and carefully pour stock over them. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Grate the cheese finely and sprinkle it over the minced filling 15 minutes before the end of the cooking time and gratinate it

Nutrition Facts

KCAL
560 kcal

CARBS
8 g

FATS
42 g

PROTEINS
42 g