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About this recipe:
For this stuffed aubergine recipe, I always use different kinds of cheese to bake on top - whatever I have in the fridge - and it always tastes gorgeous! You can also use a combination of cheeses, and sprinkle a little grated Parmesan on top for that extra bit of flavour.
2 medium aubergines
2 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
250g beef mince
3 tablespoons red wine
2 medium courgettes, finely diced
2 medium tomatoes, skinned and diced
freshly ground black pepper
1 tablespoon herbs de Provence
125g grated cheese (mozzarella, Emmental, Cheddar, Gruyère)
15 min › Cook:
40 min › Ready in:
Preheat oven to 200 C / Gas 6. Grease a casserole dish.
Wash aubergines. Halve lengthways and cut out the pulp to leave a 1cm thick shell (this can be done using a grapefruit spoon). Dice the aubergine pulp.
Drizzle lemon juice onto the inside of the aubergine shell, and sprinkle with salt. Place the aubergine shells with the cut side down on kitchen paper.
Heat olive oil in a large frying pan. Fry the onion and garlic until translucent. Fry the mince until browned. Deglaze with red wine.
Add the aubergine pulp and courgette and fry till tender. Add tomatoes and spices and cook briefly.
Place the aubergine halves into the prepared dish and fill with the mixture. Bake for 30-40 minutes, until the filling is bubbling and the shells are tender.
Five minutes before the end of the cooking time, sprinkle with cheese. Allow the cheese to melt completely and brown slightly. Serve immediately. Make it healthier...
Instead of minced beef, you could use minced turkey breast for a healthier dish. You could also omit the meat altogether and simply add Quorn or soya mince, or tinned lentils.
Quite good, and very, very filling :-D.
- 07 Mar 2011
Very tasty, added a bit of tom puree and some worcester sauce.
- 04 Aug 2013
Was a tiny bit dry but I enjoyed it, was very filling!
- 23 Jul 2013
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