Stuffed Eggplants with Rosemary Potatoes

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Stuffed Eggplants with Rosemary Potatoes

Instructions

Do not fully cook the potatoes in their skins, peel them and set aside. Fry the minced meat with the peeled, diced onion and the peeled, chopped garlic until crumbly and brown. Season with pepper, salt and herbs from Provence. Stir in the tomato paste, deglaze with red wine and boil down until it becomes a slightly cohesive mass. Wash the aubergines, cut off the roots and cut in half.
Scoop out the halved aubergines with a sharp spoon, leave about 1 cm edge to stand. Set aside, sprinkled with salt. Bring the hollowed out pulp to the boil in a saucepan with a good dash of red wine and a splash of lemon juice. Season with salt and pepper and use the hand blender to make a creamy mixture. Top up with the pueblo grill sauce and the cream and bring to the boil again briefly.
Transfer to a baking dish. Rinse the aubergine halves in cold water, pat dry and place them side by side in the sauce. Pour half of the minced meat into the aubergines and press down a little, sprinkle with the diced mozzarella, pour in the rest of the minced meat, then sprinkle with grated cheese. Brush another baking dish thinly with olive oil. Halve the jacket potatoes and place them in one layer in the pan. Brush with olive oil and sprinkle with sea salt and coarsely crushed black pepper. Lay the rosemary sprigs evenly on top.
Preheat the oven to 200 degrees. Cover the baking dish with the aubergines. Place both forms in the oven and cook for 20 minutes. Then remove the lid from the aubergines and cook for another 15 minutes, until the cheese runs nicely and the potatoes are lightly browned.

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