Stuffed Berbere Aubergine
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 200 g minced beef
- 100 g feta cheese, diced
- 1 large onion (s), diced
- 1 stick (s) celery
- 1 large tomato (s), diced
- 15 g leaf parsley
- 2 tablespoon ajvar, mild or spicy
- 1 tablespoon tomato paste
- 3 cloves garlic, chopped
- Spice Mix (Berbere)
- salt
- pepper
- sugar
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the aubergine in strips (peel one strip, let one stand, etc.), leaving the stalk to stand. Oil the eggplant, especially the peeled areas. Then bake at 200 ° C for about 25 minutes. Remove from oven and allow to cool.
- Fry the minced meat in a tablespoon of olive oil. As soon as it starts to get color, add the onion cubes and the finely chopped celery and let it turn to glass. Then add the tomato, garlic and tomato paste to the pan and fry with it. Now add ajvar and around 100 ml of water and season with salt, pepper, Berber spices and a pinch of sugar. Simmer until it thickens and let cool. Then fold in the parsley and diced feta.
- Cut a pocket into the cold eggplant. Cut open one of the peeled areas lengthways with a knife and carefully scoop out the inside with a spoon. Now pour the minced meat mixture into this pocket and bake the aubergine in the oven at 160 ° C for another 25 minutes.
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