Stuffed eggplants with minced meat – Baked Aubergine is one of the most delicious Aubergine recipes I have come across. The combination of aubergine, ripe tomatoes, hot peppers and heavily seasoned ground beef is nothing short of delicious. It tempts to eat a little more than is necessary to be full, hence the calculation of 5 aubergines for 4 people.
What’s the best way to cook an aubergine?
- Grilling: To grill an aubergine, slice it into rounds or lengthwise wedges and brush both sides with oil. Preheat the grill to medium-high heat and then place the aubergine slices on the grill. Grill the aubergine for 4-5 minutes on each side, or until it is tender and slightly charred.
- Roasting: To roast an aubergine, preheat your oven to 400°F (200°C). Slice the aubergine into rounds or wedges and place them on a baking sheet. Brush the aubergine with oil and season with salt and pepper. Roast the aubergine for 20-25 minutes, or until it is tender and caramelized.
- Sautéing: To sauté an aubergine, heat a few tablespoons of oil in a pan over medium-high heat. Slice the aubergine into rounds or cubes and add it to the pan. Sauté the aubergine for 5-7 minutes, or until it is tender and browned.
- Stir-frying: To stir-fry an aubergine, heat a few tablespoons of oil in a wok or large pan over high heat. Slice the aubergine into thin rounds or matchsticks and add it to the pan. Stir-fry the aubergine for 2-3 minutes, or until it is tender and slightly charred.
Do you need to soak aubergine before roasting?
It is not necessary to soak aubergines (also known as eggplants) before roasting, but doing so can help to soften the flesh and remove any bitterness. To soak aubergines, you can slice or dice them and then place them in a colander. Sprinkle a generous amount of salt over the aubergines and let them sit for 30 minutes to an hour. This will cause the aubergines to release some of their excess moisture, which can help to reduce the amount of oil they absorb during cooking. After soaking, be sure to rinse the aubergines thoroughly to remove the salt before proceeding with your recipe.
Do you eat the skin of baked aubergine?
The skin of a baked aubergine (eggplant) is edible, but some people prefer to remove it before eating. The skin can be tough and slightly bitter, so it may not be to everyone’s taste.
To remove the skin from a baked aubergine, you can simply peel it off with a vegetable peeler or a small paring knife. Alternatively, you can slice the aubergine into rounds or lengthwise wedges and then use a spoon to scrape the flesh away from the skin.
If you decide to leave the skin on, be sure to wash the aubergine thoroughly before baking it to remove any dirt or contaminants. The skin will become tender and flavorful when baked, so it can be a delicious addition to the dish if you enjoy it.
How do you cook aubergine without too much oil?
- Roasting: Slice or dice the aubergines and toss them with a small amount of oil and your choice of seasonings. Spread them out on a baking sheet and roast them in the oven at 400°F (200°C) until they are tender and lightly caramelized.
- Grilling: Slice or dice the aubergines and toss them with a small amount of oil and your choice of seasonings. Grill them on a preheated grill or grill pan until they are tender and lightly charred.
- Steaming: Slice or dice the aubergines and place them in a steamer basket over a pot of simmering water. Cover the pot and steam the aubergines until they are tender, about 10-15 minutes.
- Sautéing: Dice the aubergines and sauté them in a pan with a small amount of oil and your choice of seasonings until they are tender. You can also add a small amount of water or broth to the pan to help steam the aubergines as they cook.
Best Baked Aubergine Recipe
Servings: 4 Preparation: 20 minutes Cooking time: 30 minutes Calories: 380 Fat: 14g
Ingredients
5 aubergines
5 hot green peppers
600 g minced beef
4 ripe tomatoes (or 200 g chopped or strained tomatoes).
1 bunch of flat-leaf parsley (about 20-30 g).
2 onions
2 cloves of garlic
1 tablespoon tomato paste
2 teaspoons paprika powder, sweet
1/2 teaspoon ground chilli pepper
1/2 teaspoon freshly ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
9 tablespoons sunflower oil (6 for the aubergines and 3 for the mince).
For the tomato sauce:
1 tablespoon tomato paste
400 ml boiling water
1/2 teaspoon salt
Instructions
Preheat the oven to 220°C top and bottom heat.
Wash the aubergines and peel off the green stem end. Peel 3 cm wide strips of skin from the aubergine along the entire length of the fruit, with an equally wide space in between.
At one of these peeled strips, cut the aubergine lengthwise with a kitchen knife to make a hollow for the filling later. The cut is made about 2 cm from the beginning, end and bottom of the aubergine so that it does not fall apart after baking.
Oil the aubergines with olive oil in a casserole dish or tray (a pastry brush will come in handy here) and bake them for 1 hour in the oven at 220°C top and bottom heat, on the middle shelf. During this time, turn the aubergines every 15 minutes to see if they burn and adjust the temperature if necessary. The aubergines should be soft at the end of the baking time.
Meanwhile, prepare the remaining ingredients and cook the filling. Measure out the spices, peel the onions and garlic and cut each into small pieces. Wash the parsley, remove the stems and chop. Wash the tomatoes and peppers.
Cut the tomatoes in half and slice the flesh crosswise down to the skin. Grate the halves on a coarse grater so that the tomato skin remains.
Fry the minced meat in oil in a pan until lightly browned. Then add the onion pieces and fry until they are translucent.
Then add the garlic pieces, fry for a minute and then add a tablespoon of tomato paste.
After another minute, stir in the cumin, pepper, chilli, paprika, salt and after 20 seconds, add the crushed ripe tomatoes and chopped parsley. Mix everything well and remove the pan from the heat.
For the tomato sauce, dissolve the remaining tablespoon of tomato paste in a bowl of boiled hot water with half a teaspoon of salt and set aside.
As soon as the aubergines come out of the oven, use two forks to pull each one apart at the incision and carefully press the flesh in with a fork to make room for the mince filling. Be careful not to tear the aubergine apart. Turn the oven down to 200°C.
Spoon the roasted seasoned mince into aubergines. The tomato sauce is poured around the stuffed aubergines into the casserole dish/tray. Now pierce the Turkish peppers once with a sharp knife to prevent them from bursting. Place one of the peppers on each filled aubergine as a kind of lid.
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Ingredients
- 5 aubergines
- 5 hot green peppers
- 600 g minced beef
- 4 ripe tomatoes (or 200 g chopped or strained tomatoes).
- 1 bunch of flat-leaf parsley (about 20-30 g).
- 2 onions
- 2 cloves of garlic
- 1 tablespoon tomato paste
- 2 teaspoons paprika powder, sweet
- 1/2 teaspoon ground chilli pepper
- 1/2 teaspoon freshly ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 9 tablespoons sunflower oil (6 for the aubergines and 3 for the mince).
- For the tomato sauce:
- 1 tablespoon tomato paste
- 400 ml boiling water
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 220°C top and bottom heat.
- Wash the aubergines and peel off the green stem end. Peel 3 cm wide strips of skin from the aubergine along the entire length of the fruit, with an equally wide space in between.
- At one of these peeled strips, cut the aubergine lengthwise with a kitchen knife to make a hollow for the filling later. The cut is made about 2 cm from the beginning, end and bottom of the aubergine so that it does not fall apart after baking.
- Oil the aubergines with olive oil in a casserole dish or tray (a pastry brush will come in handy here) and bake them for 1 hour in the oven at 220°C top and bottom heat, on the middle shelf. During this time, turn the aubergines every 15 minutes to see if they burn and adjust the temperature if necessary. The aubergines should be soft at the end of the baking time.
- Meanwhile, prepare the remaining ingredients and cook the filling. Measure out the spices, peel the onions and garlic and cut each into small pieces. Wash the parsley, remove the stems and chop. Wash the tomatoes and peppers.
- Cut the tomatoes in half and slice the flesh crosswise down to the skin. Grate the halves on a coarse grater so that the tomato skin remains.
- Fry the minced meat in oil in a pan until lightly browned. Then add the onion pieces and fry until they are translucent.
- Then add the garlic pieces, fry for a minute and then add a tablespoon of tomato paste.
- After another minute, stir in the cumin, pepper, chilli, paprika, salt and after 20 seconds, add the crushed ripe tomatoes and chopped parsley. Mix everything well and remove the pan from the heat.
- For the tomato sauce, dissolve the remaining tablespoon of tomato paste in a bowl of boiled hot water with half a teaspoon of salt and set aside.
- As soon as the aubergines come out of the oven, use two forks to pull each one apart at the incision and carefully press the flesh in with a fork to make room for the mince filling. Be careful not to tear the aubergine apart. Turn the oven down to 200°C.
- Spoon the roasted seasoned mince into aubergines. The tomato sauce is poured around the stuffed aubergines into the casserole dish/tray. Now pierce the Turkish peppers once with a sharp knife to prevent them from bursting. Place one of the peppers on each filled aubergine as a kind of lid.
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