Stuffed aubergines (eggplant)

I simply love aubergines. They’re light, healthy and delicious. My favourite recipe is very simple, just baked in medium-sizes cubes, with spices. I also love it as a dip .

But today I woke up a bit traditional, ha, ha, and I decided to prepare my mum’s classic stuffed aubergine recipe. I added my personal touch: a bit of ginger and hot chilli, I’m sure she won’t mind. 😉

This is a classic, with minced meat and tomato sauce, simple and delicious. A classic bolognese sauce with a twist. 

Stuffed aubergines (eggplant)

• Servings: 2
• Time: 45 minutos
• Dificulty: easy.

Ingredients

• 1 big aubergine
• 250 g minced meat (veal)
• 3 cloves of garlic, crushed
• 1 red onion
• 2 carrots
• 1 can of tomatoes (400 g)
• 1/2 tsp ground cinnamon
• 1/2 tsp fresh ginger
• 1/2 tsp hot chilli
• 1/2 tsp turmeric
• salt and pepper (to taste)
• olive oil

Instrucciones

1. Preheat oven 180 º C.
2. Cut the aubergine in halves. Once open, make a few cuts on the inside, making squares on the white aubergine flesh. Sprinkle some salt and pepper, and olive oil. Bake for 20 minutes, until it is slightly golden.
3. Add some salt, pepper and the crushed garlics to the minced meat. Mix well. Take a wide pan and stir fry with  2/3 tbsp of olive oil until the meat is golden and slightly crispy. Leave aside.
4. Peel and cut the onion and carrots in tiny bits, and stir fry with 2/3 tbsp olive oil, salt and pepper.
5. Once the aubergines are roasted, with a big spoon clean the interior of each half, and add the aubergine meat to the onion&carrot mix. Blend, and add the minced meat. Mix well, and add all the spices.
6. Pour in the tomatoes and stir. Once it’s boiling, turn the heat down, cover and let it simmer for 10-15 minutes.
7. Fill the aubergines with the sauce and grill for 5 minutes until slightly golden and crispy on top.

Notes

• If the aubergines are small, use one per person, unless you’re on a diet. 😉
• Instead of veal, you can use chicken, pork, lamb, etc.