John Myers
Filled Aubergine
The perfect filled aubergine recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggplants fresh, medium-sized
- 40 g Onion cubes
- 2 Pc. Chopped garlic
- 350 g Ground beef
- 1 Small can of cherry tomatoes
- 200 g Crumbled feta
- 2 tablespoon Chopped leaf parsley
- 4 Branches Fresh mint
- 1 tsp Crushed red pepper
- Salt
- Pepper
- Olive oil
- Clean the eggplant ready to cook and cut in half lengthways. Scrape out the pulp up to half a cm and dice finely. Fry the aubergine halves in olive oil on both sides until firm to the bite. Drain on paper towel and season with salt on the inside.
- Steam the onion in olive oil, add the garlic, crushed canned tomatoes and pul biber. Cover and simmer for about 10 minutes. Season with salt and pepper, if necessary with a pinch of sugar. Fold in half of the finely chopped mint leaves.
- Fry the minced meat in olive oil, add the pulp and finish frying over medium heat. Fold in the parsley, season with salt and pepper and fill the eggplant with it. Pour the tomato sauce into an ovenproof dish, place the eggplant in it and sprinkle with the cheese and the remaining mint.
- Bake in the oven at 160 degrees top / bottom heat for about 25 minutes. Serve with some flatbread and mint yoghurt as a starter.
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