Stuffed vegetables

Name: Stuffed vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 4 Aubergines; 4 curly or vine tomatoes; 1 collar Rocket; 600 g mixed minced meat; 125 g Mozzarella cheese; 50 g Parmesan cheese; 2 TABLESPOONS demerara sugar; 4 TABLESPOONS Balsamic vinegar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
4 Aubergines
4 curly or vine tomatoes
1 collar Rocket
600 g mixed minced meat
125 g Mozzarella cheese
50 g Parmesan cheese
2 TABLESPOONS demerara sugar
4 TABLESPOONS Balsamic vinegar

Directions

1
Peel onion and garlic. Chop the onion finely. Chop garlic finely. Heat oil in a pan and fry minced meat in it until crumbly. Clean, wash and dry aubergines, cut them in half crosswise and cut strips into the skin with a knife.
2
Hollow out the aubergines with a ball cutter or a teaspoon. Coarsely chop the flesh and add to the mince. Fry briefly. Season everything with salt and pepper. Wash and dry the tomatoes and cut off the tops.
3
Hollow out the tomatoes. Fill the tomatoes and eggplants with the chopped mass and place them in a greased fat pan of the oven. Finely dice the mozzarella. Grate parmesan. Sprinkle the vegetables with cheese and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
4
In the meantime, caramelize brown sugar in a pan. Deglaze with vinegar and simmer for 3-4 minutes. Clean the rocket, wash and pat dry. Arrange vegetables on a bed of rocket and drizzle with balsamic sauce.