Stuffed Aubergine Halves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 large Eggplant
- 2 shallots
- 3 Tbsps olive oil
- 1 clove garlic cloves
- 1 Tbsp tomato puree
- 2 ⅔ cups button Mushrooms
- 1 Tbsp snipped Chives
- 1 Tbsp parsley (chopped)
- 4 Tbsps rolled oats
- lemon juice
- 1 egg
- ⅔ cup Parmesan
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 2 Small bowls, 1 Fork, 1 Serrated knife, 1 Knife zum Bestreichen
Preparation steps
1.
Wash and trim the aubergines and halve lengthwise. Scrape out the aubergine flesh with a tablespoon, leaving approximately 1 cm around the edge, and dice the flesh.
2.
Peel and finely chop the garlic.
3.
Peel and finely chop the shallots.
4.
Clean and finely dice the mushrooms. Heat the oil and sweat the diced mushrooms, aubergine, garlic and shallots until all the liquid has evaporated. Add the tomato puree and herbs and remove from the heat. Mix with the egg, rolled oats and 40 g Parmesan, season with salt and pepper and add lemon juice to taste. Fill the aubergine halves with the mixture. Place on a baking tray lined with baking parchment and bake in a preheated oven (180°C) for about 25 minutes.
5.
Meanwhile drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin and remove the hard cores. Trim, wash and finely chop the spring onions. Puree finely with the tomatoes and olive oil. Add sugar and salt to taste.
6.
Put the stuffed aubergines on plates and add a little cold tomato sauce. Serve sprinkled with the rest of the Parmesan.
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