Stuffed aubergines with tomatoes

Name: Stuffed aubergines with tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Aubergines (approx. 250 g each); 7-10 Tbsp Salt; 900 g Tomatoes; 1–2 Garlic cloves; 2 TABLESPOONS Olive oil; 4 TABLESPOONS Tomato paste; 1-2 TABLESPOONS light balsamic vinegar; 625 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Spring onions; 6 Stem(s) Basil; 250 g Sheep's cheese; 7-10 Tbsp Basil leaves

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Aubergines (approx. 250 g each)
7-10 Tbsp Salt
900 g Tomatoes
1–2 Garlic cloves
2 TABLESPOONS Olive oil
4 TABLESPOONS Tomato paste
1-2 TABLESPOONS light balsamic vinegar
625 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Spring onions
6 Stem(s) Basil
250 g Sheep's cheese
7-10 Tbsp Basil leaves

Directions

1
Wash the aubergines and cut in half lengthwise. Hollow out the halves with a teaspoon, leaving an approx. 0.5 cm wide rim all around. Sprinkle the aubergine halves with a little salt and leave to stand for about 10 minutes
2
In the meantime clean, wash and chop the tomatoes. Peel garlic and dice finely. Heat the oil in a pan. Sauté the garlic in it. Add the tomatoes, tomato paste, vinegar and 125 ml stock and let it simmer for about 5 minutes. Season with salt, pepper and sugar. Clean, wash and chop the spring onions. Wash basil, dab dry, remove leaves and cut finely. Fold basil and spring onions into the tomato sauce
3
Dab aubergines dry with kitchen paper. Dice cheese. Fold half the cheese into the tomato sauce and fill into the eggplant halves. Sprinkle the rest of the cheese on top. Place the aubergine halves in the fat pan of the oven, pour on approx. 500 ml stock and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Arrange on plates and garnish with basil leaves