Stuffed eggplant
| Ingredients for 4 persons – 4 to 6 eggplants – 3 tbsp coconut oil – 1 large onion, finely chopped – 250 gr ground beef – 2 cloves of garlic, finely chopped – 3 tomatoes, in cubes – 1 tbsp tomato puree – small hand of capers – hand of basil leaves, torn – sea salt – freshly ground pepper, to taste |
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Preperation method
1. Bring a large pot of water to the boil and boil the aubergines for about 5 minutes.
2. Drain, allow to cool slightly and remove the pulp with a spoon (leave about 1/2 cm from the peel). Keep the flesh and cut it fine.
3. Place the aubergines in an oven dish.
4. Preheat the oven to 180 ° C.
5. Heat 3 tbsp coconut oil in a frying pan over low heat and fry the onion.
6. Then add the mince and the garlic and fry it. Add the finely chopped eggplant, tomato cubes, capers, basil and tomato puree and fry with the lid on the pan over low heat 10 min.
7. Season with salt and pepper.
8. Fill the aubergines with the minced meat mixture and bake in the oven for about 20 minutes. Delicious with cauliflower ‘rice’ or a salad.