Stuffed aubergines

Name: Stuffed aubergines
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Aubergines (about 1 kg); 1 Bread rolls from the previous day; 100 g Onions; 1/2 Pot of fresh oregano; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 Garlic cloves; 3-4 Tbsp Olive oil; 1 TABLESPOON Tomato paste; 150 ml Vegetable broth (instant); 1 can(s) (850 ml) peeled tomatoes; 75 g grated parmesan cheese; 250 g Long grain rice parboiled; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Aubergines (about 1 kg)
1 Bread rolls from the previous day
100 g Onions
1/2 Pot of fresh oregano
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 Garlic cloves
3-4 Tbsp Olive oil
1 TABLESPOON Tomato paste
150 ml Vegetable broth (instant)
1 can(s) (850 ml) peeled tomatoes
75 g grated parmesan cheese
250 g Long grain rice parboiled
7-10 Tbsp Grease

Directions

1
Clean, wash and drain the aubergines and cut them in half lengthwise. Place them on a lightly oiled baking tray with the cut surface facing down and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
2
In the meantime, soak the rolls in cold water for the mince filling. Peel and finely dice the onions. Wash oregano, dab dry and chop, except for a little to garnish. Squeeze the bread rolls well and knead them together with the minced meat, egg, half of the onions, oregano, some salt, pepper and paprika powder.
3
Put the mass in a cool place. Peel garlic and chop finely. Heat the oil in a pot, fry the remaining onions and garlic. Stir in tomato paste and add stock. Add the tomatoes, chop a little and season with salt and pepper.
4
Bring to the boil and simmer for about 5 minutes. Place soft aubergines in a wide, greased casserole dish with the cut surface facing upwards. Cut the flesh of the aubergines lengthwise and press them apart slightly.
5
Season the slices with salt and pepper and spread the mince on top. Press on lightly. Pour tomato sauce over the aubergines and sprinkle the aubergines with parmesan. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes.
6
Put rice in 1/2 litre of boiling salted water, cover and let it swell at low heat for about 20 minutes. Garnish filled aubergines with oregano and serve with rice.