Stuffed aubergines

Ingredients for 4 portions

• 4Aubergines, medium
• 1 tbspOlive oil, for the aubergines
• 2 tbspOlive oil, for the filling
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, finely chopped
• 400 gBeef mince
• 400 gCrushed tomatoes
• 1 tspOregano
• to tasteSalt
• to tasteBlack pepper
• 100 gGrated cheese

Method

1. Heat the oven to 200 °C. Halve the aubergines lengthways and score a criss-cross pattern into the flesh without cutting through the skin. Lay them cut side up in a baking dish, brush with oil and season with salt.
2. Roast the aubergines for about 25 minutes, until the flesh is soft.
3. Meanwhile, heat the oil in a frying pan and soften the onion and pepper over a medium heat for about 8 minutes. Add the garlic and cook for 1 minute more.
4. Turn up the heat, add the mince and fry, breaking it up, until no longer pink.
5. Scoop the flesh out of the aubergines with a spoon, leaving a border of about 1 cm. Chop the flesh and add it to the pan with the crushed tomatoes, oregano, salt and pepper.
6. Simmer the filling for about 10 minutes, until thick.
7. Fill the aubergine shells with the mince and sprinkle with the grated cheese.
8. Bake for 12–15 minutes, until the cheese has melted and is golden.

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