Category: main course
Origin: Mediterranean
Preparation Time: under 10 minutes
Cooking Time: 45 minutes
Diet: contains dairy
Ingredients:
2 aubergines
2 onions
3 cloves of garlic
2 red peppers
350g minced beef
olive oil
salt
pepper
Mediterranean (or
mixed) herbs
200g grated
mozzarella
Preparation:
1. Cut the
aubergines in half lengthways
2. Using a knife,
carefully score and remove the flesh from each half, leaving the skin (about
5mm thick) to be stuffed
3. Dice the
aubergine flesh, place it in a bowl and microwave for 5 minutes until soft
3. Meanwhile, peel
and dice the onions and garlic cloves, and dice the red peppers
4. Heat a little
olive oil in a large frying pan, add the garlic and onions and brown for 2
minutes
5. Add the diced
red peppers, aubergine flesh and minced beef and allow to cook on a medium heat
for 8-10 minutes
6. Season with
salt, pepper and Mediterranean herbs (or mixed herbs)
7. Place the
aubergine halves in an oven dish and fill them generously with the meat mixture
8. Top the stuffed
aubergine with grated mozzarella
9. Place in a
preheated oven at 180°C for 30 minutes
10. Serve hot on
its own or on a bed of rice
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