Stuffed aubergines

Name: Stuffed aubergines
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Aubergines; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onions; 1 TABLESPOON Sunflower oil; 500 g Beefsteak minced meat; 1 TABLESPOON liquid honey; 7-10 Tbsp Cumin; 1 Pomegranate; 4 Stem(s) Mint

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Aubergines
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onions
1 TABLESPOON Sunflower oil
500 g Beefsteak minced meat
1 TABLESPOON liquid honey
7-10 Tbsp Cumin
1 Pomegranate
4 Stem(s) Mint

Directions

1
Wash and halve the aubergines, remove the flesh and chop finely. Put aubergine halves on a baking tray, drizzle with olive oil, season with salt and pepper. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
2
manufacturer) bake for about 10 minutes.
3
Peel and finely chop the onion. Heat the oil in a pan, fry the onion and the pulp for about 1 minute. Add minced meat and fry until crumbly, caramelize with honey, season with salt, pepper and cumin.
4
Halve the pomegranate and remove the seeds from both halves. Wash mint, shake dry and chop finely except for something to garnish. Mix the pomegranate seeds and mint into the mince, remove the aubergines from the oven and fill with the mince mixture.
5
Arrange on plates and garnish with the remaining mint.