Summary

Ingredients

• 500 g minced meat, lean, from beef
• 2 large eggplant (s)
• 1 can tomato (s), peeled (400 g)
• 3 red pepper (s)
• 6 hot peppers, mild, green
• 2 chilli pepper (s), hot, red
• 1 large onion (s)
• 4 cloves garlic, (or more)
• 3 tablespoon tomato paste
• 4 tablespoon olive oil
• 1 bunch parsley
• 0.25 liter ¼ water
• salt and pepper
• 8 medium potato (s)

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Instructions

1. Halve the aubergines and score a couple of times lengthways on the cut side (do not cut through!). Bake with the cut surface facing up in the oven on the rack at 180 ° C hot air until they are soft and brown (approx. 30-40 minutes). This method saves a lot of fat!
2. In the meantime, peel the potatoes, cut them in half and cook them halfway in salted water.
3. Prepare the filling in the same time. To do this, fry the minced meat in the oil, add onion, garlic, diced paprika and chopped peppers and sweat with them.
4. Then deglaze with the canned tomatoes and possibly a little water. Add tomato paste and season with salt and pepper.
5. Mix everything well and simmer in a closed pot for about 15 minutes.
6. At the very end, stir in the finely chopped parsley, season again to taste.
7. Place the soft aubergine halves in a baking dish and press in the middle. Thanks to the longitudinal cracks, this is very easy. Spread the filling over the aubergines. It doesn`t matter if some filling crumbles next to it. Now fill the baking dish approx. 1 cm high with water and distribute the half-cooked potato halves around the aubergines. Put the whole thing in the oven, which is still 180 ° C. The dish remains there until the filling and potatoes are lightly browned, which takes about 30 minutes.
8. Chilli and garlic can also be increased or reduced depending on the taste. We like it spicy and with lots of garlic!