Stuffed aubergines

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and pat the aubergines dry. Peel the aubergines in strips lengthwise at a distance of 2 cm. Soak the aubergines in plenty of salted water for about 15 minutes. In the meantime peel garlic and onions. Cut into fine slices or rings. Carve vine tomatoes and blanch with boiling water.

2. 2

   Rinse with cold water and remove the skin. Cut the tomatoes into quarters, remove the seeds and dice the flesh. Clean, wash, dry grate and halve the cherry tomatoes. Wash parsley and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and chop finely. Heat 1 tablespoon of oil in a wide saucepan. Sauté the onions and garlic in it until transparent. Add the tomatoes. Season with salt, pepper, paprika and sugar. Add parsley and fold in briefly. Dab aubergines dry and fry them in 100 ml olive oil for about 10 minutes.

3. 3

   Sauté the onions and garlic in it until transparent. Add the tomatoes. Season with salt, pepper, paprika and sugar. Add parsley and fold in briefly. Dab aubergines dry and fry them in 100 ml olive oil for about 10 minutes. Drain on kitchen paper. Cut a pocket lengthwise into each aubergine and fill with the tomato vegetables. Place in an ovenproof dish and pour on the stock. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Arrange on salad leaves if necessary. Serve with pepperoni and Turkish bread

4. 4

   Drain on kitchen paper. Cut a pocket lengthwise into each aubergine and fill with the tomato vegetables. Place in an ovenproof dish and pour on the stock. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Arrange on salad leaves if necessary. Serve with pepperoni and Turkish bread

Nutrition Facts

KCAL
280 kcal

CARBS
11 g

FATS
23 g

PROTEINS
4 g