Summary

Ingredients

• 2 eggplant (s)
• Lemon juice
• 2 onions)
• 2 cloves garlic)
• 1 tablespoon sugar
• 150 ml white wine, drier (red wine is also possible)
• 2 cans tomato (s)
• 2 tablespoon tomato paste
• 500 ml vegetable stock, (less if necessary)
• 2 tablespoon parsley
• 500 g minced meat
• 2 egg (s)
• 2 teaspoons mustard, medium hot
• 1 roll, from the day before (or breadcrumbs)
• salt
• pepper
• 200 g cheese, rated (more if required)

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Instructions

1. Tomato sauce:
2. Sauté onions and garlic in olive oil until translucent, add sugar, caramelize and deglaze with wine. Let it boil down briefly, then add the tomatoes, tomato paste, stock and parsley. Boil. Season to taste with salt and pepper. If you like, you can sprinkle with chilli flakes or spice up the sauce with Mediterranean spices (oregano, marjoram, etc.). Chopped black olives also taste great in it, put the sauce aside.
3. Eggplant:
4. Wash, cut in half and scrape out the pulp lengthways with a spoon to make boats. Wet the eggplant halves with plenty of lemon juice to prevent them from turning brown. Cut the pulp into small cubes and drizzle with lemon juice.
5. Minced meat:
6. Soak the roll in water and mix with the minced meat. Add mustard, eggs and aubergine pulp and season to taste with salt and pepper. If you like, you can also add paprika powder and an onion and / or garlic.
7. Pour half of the tomato sauce into a baking dish. Then fill the halved, hollowed out aubergines with minced meat and pour them onto the tomato sauce. Top up with the rest of the tomato sauce. Finally sprinkle with plenty of cheese.
8. Bake in a hot oven at 200 ° C top / bottom heat for about 45-60 minutes.
9. A baguette or rice is ideal as a side dish.