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
Stuffed Eggplant with Difference
Stuffed Eggplant with Difference

Instructions

  1. 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.
  2. 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.
  3. After 5 minutes add the meat and simmer for another 10 minutes, stirring constantly. Now add the chopped orange (filleted).
  4. 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.
  5. For WW: approx. 4.5 p. Per person (without side dish).

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