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Eggplant, stuffed with white cheese and minced meat
Stuffed aubergine from the oven with minced meat, chilli and white cheese.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Chop the onion. Heat the oil in a frying pan and fry the onion for 2-3 minutes.
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Add the tomatoes with the liquid, sugar and crumbled chili peppers and simmer gently for 15-20 minutes. Season with salt and pepper.
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Meanwhile, halve the aubergines in the length and hollow with a spoon to 1 cm from edge. Slice the flesh finely.
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Heat the oil in a frying pan and fry the minced meat in 2-3 min. Scoop the chopped eggplant and oregano through. Press the garlic above it.
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Fry the minced meat mixture for another 5 minutes. Season with salt and pepper.
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Divide the tomato sauce over the bottom of the oven dish. Place the hollowed aubergines in the sauce and spoon in the minced meat mixture.
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Fry the stuffed aubergines in the middle of oven in 35-40 minutes until tender.
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Slice the parsley. Place the eggplant on plates and garnish with the cheese cubes and the parsley. Spoon the tomato sauce around the eggplant.
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Nutrition
405Calories
Sodium3% DV65mg
Fat43% DV28g
Protein56% DV28g
Carbs4% DV12g
Fiber4% DV1g
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