Summary

Ingredients

• 4 small eggplant (s)
• 1 large onion (s), diced
• 2 small zucchini, diced
• 4 cloves garlic
• 200 g minced meat, mixed
• some oil (olive oil)
• 0.5 ½ bunch parsley, chopped
• 1 lemon (s), add the juice from it
• some parmesan
• 2 packs mozzarella, a`15g, sliced
• a bit salt
• some pepper
• some basil
• some oregano
• 2 small tomato (s), diced

Print Recipe Pin Recipe

Instructions

1. Halve the aubergine lengthways, (please do not peel) fry the cut surface briefly in olive oil (can be hollowed out more easily) remove the pulp (with a spoon) so that a 1cm thick wall remains.
2. Drizzle the eggplant with lemon juice on the inside and season with salt and pepper.
3. Cut the released pulp into small cubes, sauté in a pan with oil and set aside.
4. Roast the onion, add the zucchini, the minced meat, the garlic and finally the peeled tomatoes.
5. Stir in all the spices and the aubergine that was set aside. Fill the aubergines with it and sprinkle with the parmesan. Spread the mozzarella in slices and drizzle with a little olive oil. Place in a greased frying pan, add some water and place in the preheated oven.
6. If there is anything left over from the filling, place around the aubergines and bake at about 180 ° for about 20 minutes.
7. If you don`t like zucchini, you can use peppers instead. I also made it with paprika, it tastes so and so wonderful.
8. It is very filling as a main meal!
9. You can also make rice or potatoes with it.
10. TIP: For vegetarians, if you leave out the meat, it tastes great.