Stuffed eggplants à la Loni

Ingredients for 2 servings:

• 1 m.-large eggplant(s), purple, thick
• 2 eggs, size M
• 1 lemon(s), fresh
• 2 tbsp salt
• 4 tbsp unsalted butter, 2 tbsp for frying and 2 tbsp for the dish
• 200 g minced meat, mixed
• 30 g coconut milk, creamy, 24% fat
• 1 roll (Wecken) from the previous day
• 20 g parsley, flat, fresh or frozen
• 1 Pepper, red, long, mild
• 10 g ginger, fresh or frozen
• 1 small chili pepper(s), green
• 4 g chicken broth (strong bouillon)
• Salt and pepper, black, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) cardamom powder
• 1 tsp sugar
• e.g. arugula leaves
• n. B. Pepper, red, cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A hearty starter or a small meal.

To make the fresh lemon juice, wash the lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty pieces and the middle part (which contains bitter substances). Fill a bowl with 2 liters of water, dissolve 2 tablespoons of salt in it, and add the lemon juice. Wash the eggplant, remove the stem, and cut the eggplant in half lengthwise. Using a mandolin, slightly level the opposite side with a vegetable slicer, parallel to the cut edges. Carefully scoop out the eggplant halves with a sharp spoon. Immediately place the halves in the salted water and weigh them down with a plate. Crack the eggs and separate the egg whites from the yolks, leaving some of the egg whites with the yolks. For the filling, cut the loaf into cubes approximately 1 cm in size. Whisk the egg whites with the coconut milk and chicken stock. Soak the bread cubes in it for 10 minutes, then gently squeeze out the milk and mash the bread into a paste. Wash the fresh parsley, shake dry, pick off the leaves, and chop them with a cleaver. Weigh the frozen goods and let them thaw. Remove the stems from the bell peppers, wash them, slice them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and dice them crosswise. Wash and peel the fresh ginger, and cut them crosswise into pieces about 4 cm long. Cut the pieces lengthwise into thin slices and chop them into strips, then dice the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen goods and let them thaw. Wash the small green chili pepper and cut them crosswise into thin slices, leaving the seeds on and discarding the stem. Preheat the oven to 200 degrees Celsius. Knead all the ingredients for the filling together. The meatball should retain its shape. Remove the eggplant halves from the salted water and dry thoroughly with kitchen paper. Fill with the minced meat mixture, allowing the filling to extend over the edges. Bake the eggplants in a greased casserole dish in a preheated oven at 200°C (400°F) on medium heat for 25 minutes. Fry the egg yolks with butter in a pan, seasoning with salt and pepper. Place the egg yolks on top of the cooked eggplants with a few arugula leaves, garnish, and serve warm.