Stuffed Aubergines

Description

Baked aubergines stuffed with minced pork, tomatoes and garlic.

Ingredients

2 aubergines
300 g minced pork
2-3 tomatoes
1 onion, finely chopped
1 crushed garlic clove
1/2 tbsp tomato purée
Olive oil
Ground black pepper
Salt

Instructions

Preheat oven to 200C. Cut the aubergines in half lengthwise. Scoop out the flesh and cut into small pieces. Rub the aubergines with olive oil and salt and place in the oven for 20 minutes. Meanwhile, peel one tomato and cut into small cubes. Heat 1 tablespoon olive oil in a frying pan. Fry the aubergine flesh for about 5 minutes until soft. Remove from the pan. Add the mince and fry for about 5-7 minutes. Add the garlic and onion and cook for 5 minutes. Add the pepper, tomato and tomato purée and cook another 5 minutes. Mix with fried aubergine flesh and salt. Remove the aubergines from the oven and fill with the mix. Finely slice the remaining tomatoes and put on the top of the stuffed aubergines. Put back in the oven for another 20-25 minutes.