Stuffed aubergines with minced meat

Name: Stuffed aubergines with minced meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 red pepper; 4 green bell peppers; 2 Tomatoes; 1 collar Spring onions; 4 Garlic cloves; 6 TABLESPOONS Olive oil; 500 g minced lamb; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip Pul Biber (hot, coarse paprika spice); 1 collar flat leaf parsley; 4 Aubergines (about 300 g each); 3 TABLESPOONS seasoned tomato paste (glass)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 red pepper
4 green bell peppers
2 Tomatoes
1 collar Spring onions
4 Garlic cloves
6 TABLESPOONS Olive oil
500 g minced lamb
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip Pul Biber (hot, coarse paprika spice)
1 collar flat leaf parsley
4 Aubergines (about 300 g each)
3 TABLESPOONS seasoned tomato paste (glass)

Directions

1
Onions peel, finely dice. Clean and wash the peppers, tomatoes and spring onions. Dice red peppers, cut green peppers and spring onions into rings. Cut tomatoes into slices.
2
Peel the garlic and press it through a garlic press. Heat 2 tablespoons of oil in a large pan. Sauté the onions in it until translucent. Add minced meat, stir-fry until crumbly. Add prepared vegetables and garlic.
3
Season with salt, pepper and Pul Biber (attention, very hot!). Wash the parsley, cut the leaves into strips and, except for something to garnish, stir in. Wash the aubergines, dab dry and peel the skin about 1 cm thick, possibly every 2 cm.
4
Cut the aubergine deep lengthwise, press them apart a little. Fry all around in 4 tablespoons of hot oil. Fill the mince mixture into the deepenings. Spread the rest of the mixture into a roasting pan.
5
Place filled aubergines on top. Mix tomato paste and 1/4 litre water, pour over the eggplants. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes.
6
Sprinkle with parsley. Creamy yoghurt tastes good with it.