Summary

Ingredients

• 2 eggplant (s)
• 500 g minced meat, (mixed)
• 1 egg (s)
• 2 tablespoon breadcrumbs
• 1 tablespoon basil
• 1 teaspoon oregano
• 1 onion (s)
• 1 jar tomato peppers
• 100 ml cream, sour cream, milk or crème fraiche
• 2 slices ham, cooked
• 2 packs tomato (s), chunky
• salt and pepper
• 150 g cheese, for ratin (Gouda)
• Paprika powder, hot pink
• garlic
• oregano
• Spice mix, Italian

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Instructions

1. Wash the aubergines, cut lengthways and cut a grid pattern about 1-2 cm into the meat.
2. Bring plenty of water to the boil and let the halves boil in it for about 10 minutes, then allow to cool.
3. During this time, prepare the filling:
4. Chop the onion and sauté until translucent. Add the minced meat and the ham, plucked into small pieces, and fry well - season.
5. Put the drained tomato peppers (you can also use fresh peppers if you like) in a large bowl and mix with the minced meat mixture, the egg and the breadcrumbs.
6. Now simply hollow out the previously cut grid from the cooled aubergines with a spoon (nice little cubes will fall out) and add half of the filling mixture.
7. Season the mixture properly with the spices and pour into the aubergines.
8. Prepare a sauce from the packages with the small tomato pieces:
9. Season the contents with the spices of your choice and mix with the cream.
10. Place the filled aubergines in an ovenproof baking dish and pour the sauce over them. Leftover filling can be integrated into the sauce.
11. Now cover / sprinkle the eggplant with the cheese and bake the whole thing for about 20-25 minutes at 200 °.
12. This goes well with rice or baguette.