Stuffed Eggplant with Difference
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 330 g minced beef, lean
- 2 eggplant (s)
- 1 tablespoon oil
- 1 onion (s)
- 1 teaspoon ginger, finely chopped
- 1 clove (s) garlic, finely chopped
- 1 teaspoon salt
- 1 teaspoon coriander
- 2 tomato (s), cut into pieces
- 1 orange (s)
- Fat for the shape
- possibly chilli
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Halve the aubergines lengthways and scoop out with a sharp knife. Place the four aubergine halves in a greased ovenproof dish.
- Heat the oil in a saucepan, sweat the chopped onions in it until translucent. Add the ginger, salt, chopped garlic, coriander and pieces of tomato. (If you like it spicy - maybe a little chili). Steam on a low flame while stirring.
- After 5 minutes add the meat and simmer for another 10 minutes, stirring constantly. Now add the chopped orange (filleted).
- Then put this filling into the eggplant halves with a large spoon and bake in the oven for 35 minutes. As a side dish: bread, rice or salad.
- For WW: approx. 4.5 p. Per person (without side dish).
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