Stuffed corsican aubergines
easy
165 mins
165 mins
Ingredients
- 3 medium-sized onions
- 4–5 Garlic cloves
- 5-6 Stem(s) Thyme
- 1 Branch rosemary
- 3-4 Tbsp Olive oil
- 2 TABLESPOONS Tomato paste
- 1 package (500 g) chunky tomatoes
- 400 ml clear consommé
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch flat leaf parsley
- 600 g Minced beef
- 2 Eggs (size M)
- 40 g grated parmesan cheese
- 25 g Breadcrumbs
- 150–200 g Sheep's cheese
- 4 small aubergines (200-250 g each)
Directions
- 1
Peel onions and garlic. Chop the onions finely, chop the garlic. Wash thyme and rosemary, shake dry and put aside some thyme for garnishing. Remove leaves or needles from the remaining herbs and chop them separately.
- 2
Heat 2 tablespoons of olive oil in a saucepan and sauté about 1/3 of the diced onion and garlic. Add tomato paste, chunky tomatoes, stock and half of the thyme and bring to the boil. Let simmer for about 5 minutes while stirring.
- 3
Season to taste with salt and pepper. Heat 1-2 tablespoons of olive oil in a pan, sauté the remaining onions, garlic, rosemary and thyme in it and let it cool down. Wash parsley, shake dry and chop.
- 4
Knead the minced meat, eggs, parmesan, breadcrumbs, onion-garlic mixture, parsley and a little salt and pepper into a minced dough. Crumble the feta cheese and finally knead it in. Clean and wash the aubergines, dab dry and halve lengthwise.
- 5
Season cut surfaces with salt and pepper. Squeeze the chopped mass onto the aubergine halves in portions. Put the tomato sauce and aubergines into a large, wide roasting pan, cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours.
- 6
Braise for the last 20-30 minutes without the lid. Garnish with thyme. Serve with rice.
Nutrition Facts
680 kcal
17 g
44 g
53 g
More Delicious Recipes
