Nydelige ovnstekte auberginer

Delicious spicy meat sauce, Italian mozzarella and baked aubergines. You hear that this simply must be good! Eggplants are like most vegetables lovely when they roasted and they are  full of delicious flavors. I grew up with aubergines in all varieties  in cooked salads, pots or stuffed with vegetables and meat. In this the recipe I blend the meat with the puree from the roasted aubergines and gratinated them in the oven to finish. Yummy!

Ingrediens

4 Aubergine
500g minced beef or lamb
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 carrot, grated
½ teaspoon pepper
1small teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon chili flakes, if you like it hot
salt
2 tablespoons tomato paste
2 dl water
olive oil
80g grated mozzarella cheese

Method

Preheat oven to 180 ° C Keep stem of eggplant and slice half lengthwise. Cut squares in the meat of the eggplant. Brush with olive oil on the meat side and bake them in the oven with the meat side at 180 °C up for 20-30 minutes, until soft.

Heat oil in a pan and fry the onion and garlic. Add the meat and spices and mix well, stirring the meat. Add the grated carrot and bell pepper cubes and salt. Continue to stir until everything has a fine color. Add the tomato paste and water and cook for about 5 minutes until all the water has cooked into. Take the finished baked aubergines out from the oven and let them remain on the baking tray Scrape out eggplant meat without damaging the shell. Stir eggplant meat in the meat mixture. Fill the eggplant shells with mixture and sprinkle with grated cheese. Put back in oven and bake further until cheese is melted.

Server stuffed aubergines with rice and salad.