Eggplant / Aubergine Stuffed and Baked
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s) approx. 100 g each
- 1 small onion (s), chopped
- 1 clove garlic, chopped
- 2 tomato (s), diced
- 1 tablespoon sour cream
- 6 stalks parsley, finely chopped
- 4 stalks coriander green
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika powder, noble sweet
- salt and pepper
- some olive oil
- 50 ml vegetable stock
- Parmesan, roughly sliced
Print Recipe
Pin Recipe Instructions
- Halve the eggplant and use a spoon to scrape out the pulp as much as possible. Salt the aubergine halves and set aside for about 15 minutes, then dab them with kitchen paper.
- Roughly chop the pulp and mix in a little salt, set aside for about 15 minutes, then put in a sieve and squeeze out a little. Dice the tomatoes, pluck the leaves from the coriander stalks and roughly chop.
- Sweat the onion and garlic in a little olive oil on medium heat until translucent. Add the aubergine meat and sauté for about 5 minutes, then add tomato paste, cumin, paprika powder, cinnamon, pepper and salt and fry briefly. Turn off the stove and mix in half of the tomato pieces, sour cream, parsley and coriander.
- Pour the mixture into the aubergine halves, place them in a baking dish, add the remaining tomato pieces to the broth and spread everything around the aubergines. If you like, you can sprinkle parmesan over the aubergines, but it also tastes very good without cheese.
- Bake the aubergines at 200 ° C top / bottom heat or 180 ° C convection on the middle rack for about 30 minutes.
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