Stuffed aubergine – a delicious recipe with aubergine, olive oil, mince beef meat, mushrooms, red/green pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the aubergine in 2, put it in a baking tray and introduce it in the oven (preheated) at 180 C for 20 minutes
2
Chop all the vegetables for the stuffing
3
And cook them in a pan with a bit of olive oil
4
When the aubergine is done in the oven, cut the interior of it, carefully not to damage the skin
5
Chop the part that you extracted from the aubergine and add it to the pan
6
Add the mince meat and cook and stir for 5 min
7
Add the tomato paste to it and stir for other 5 minutes
8
Prepare the bechamel
9
Gather everything cooked so far and prepare for filling the aubergines
10
Put the filling in the aubergines, then the bechamel and shredded cheese on the top (I was cooking for just me so I saved half for another day)
11
Introduce it in the grill or the oven to let the cheese melt
12
Enjoy and share !!
13
!
296
kcal
Calories
22
g
Fat
6
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 aubergine, 3 tbsp olive oil, 200 grams mince beef meat, 4 medium mushrooms, and more.
Yes, Stuffed aubergine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
