Barquito de Berenjenas con Carne


2 medium aubergines
200g (7oz) minced beef
1 red pepper
1 onion
3 cloves of garlic
3 tomatoes
100g (4oz) mushrooms
Grated cheese
Olive oil

Wash the aubergines and slice in half lengthways. Scoop out the flesh with a knife, taking care not to break the skin but leaving the walls as thin as possible.

Chop the red pepper, onion and garlic and sauté in hot oil. Chop the aubergine flesh, peel and chop the tomatoes, slice the mushroom and add to the pan. Season with salt and cook for 10 minutes, stirring occasionally.

Season the mince with salt and thyme and sauté in a second frying pan with a little oil. Add to the vegetables once browned.

Use this mixture to stuff the aubergines, and cover with grated cheese. Place the aubergines in a fish pan and grill for 5 minutes until golden brown.

Serve hot.

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