Stuffed Aubergines Recipe
Ingredients
| Aubergines | 2 | |
| Pork | 200 Gram, minced | |
| Cheese - Grated | ||
| Semolina | ||
| Onion | 1 | |
| Eggs | 2 | |
| Tomato puree | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Parboil the aubergines, strain and let cool.
2. Then slice each aubergine in half lengthwise and scoop out some of the aubergine, leaving a hollow in the centre.
3. In a saucepan mix the minced meat with the chopped onion and fry.
4. Add half of the aubergine pulp and tomato puree and simmer gently.
5. Once cooked, remove from heat add the beaten eggs and season with salt and pepper.
6. Fill the aubergines with the mixture and place them in a baking dish to which water and lard have been added.
7. Sprinkle tops with semolina and grated cheese and bake in a hot oven for 30 minutes.
SERVING
8. Serve hot with the desired garnish.
1. Parboil the aubergines, strain and let cool.
2. Then slice each aubergine in half lengthwise and scoop out some of the aubergine, leaving a hollow in the centre.
3. In a saucepan mix the minced meat with the chopped onion and fry.
4. Add half of the aubergine pulp and tomato puree and simmer gently.
5. Once cooked, remove from heat add the beaten eggs and season with salt and pepper.
6. Fill the aubergines with the mixture and place them in a baking dish to which water and lard have been added.
7. Sprinkle tops with semolina and grated cheese and bake in a hot oven for 30 minutes.
SERVING
8. Serve hot with the desired garnish.
Chef
