Stuffed Bergflamme-Aubergines

Gipfelhirsch

A blue plate with two baked aubergine halves that are filled with a tomato beef mixture
Timing 40 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 2  aubergines
  • 0.5  teaspoon dried oregano
  • 1  clove fresh garlic
  • 0.5  fresh onion
  • 1  fresh tomato
  • 1  teaspoon Gipfelhirsch Bergflamme
  • 125  grams minced beef
  • 30  grams parmesan
  • 1.5  tablespoons sunflower oil

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Tools

  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 pastry brush
  • 1 small bowl
  • 1 baking tray
  • 1 baking parchment

Stuffed Bergflamme-Aubergines

Gipfelhirsch

Instructions

Preheat the oven to 160 degrees Celsius
Line a baking tray with baking parchment
Peel 0.5 fresh onion, 1 fresh tomato and 1 clove fresh garlic and cut them into cubes of around 0.5 cm
Wash 2 aubergines and cut them into half lengthwise
Scrape out the seeds from the aubergine halves with a spoon to form a cavity, leaving walls of around 1 cm thickness, and reserve the seeds in a small bowl
Rub 0.5 tablespoon sunflower oil over the aubergine halves with a pastry brush
Put the aubergines on the baking tray and bake them in the oven at 160 degrees Celsius for about 15 minutes
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onion, 1 teaspoon Gipfelhirsch Bergflamme and garlic to the frying pan and sauté them for about 3 minutes
Add the tomato cubes, the aubergine seeds, 125 grams minced beef and 0.5 teaspoon dried oregano to the frying pan and fry them for about 10 minutes while stirring regularly
Take the aubergine halves out of the oven and fill them with the tomato meat mixture
Sprinkle 30 grams parmesan over the stuffed aubergines and bake them at 160 degrees Celsius for an additional 10 minutes