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Beef
Stuffed Aubergines
Portions2 peopleChangeTiming 40 minsViewIngredients8 IngredientsViewSwitzerland97 % localView
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Ingredients (8)
- 2 aubergines
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon dried oregano
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 clove fresh garlic
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 1 fresh tomato
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.
- 125 grams minced beef
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 30 grams parmesan
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally?Foodsave tip
Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.
Watch the cheese video (DE) - 1.5 tablespoons sunflower oil
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
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Seasonality
Environmental impact (high)
Portions (2)
Tools (8)
Timing (40 mins)
Instructions
Preheat the oven to 160 degrees Celsius |
Line a baking tray with baking parchment |
Peel 0.5 fresh onion, 1 fresh tomato and 1 clove fresh garlic and cut them into cubes of around 0.5 cm |
Wash 2 aubergines and cut them into half lengthwise |
Scrape out the seeds from the aubergine halves with a spoon to form a cavity, leaving walls of around 1 cm thickness, and reserve the seeds in a small bowl |
Rub 0.5 tablespoon sunflower oil over the aubergine halves with a pastry brush |
Put the aubergines on the baking tray and bake them in the oven at 160 degrees Celsius for about 15 minutes |
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot |
Add the onion and garlic to the frying pan and sauté them for about 3 minutes |
Add the tomato cubes, the aubergine seeds, 125 grams minced beef and 0.5 teaspoon dried oregano to the frying pan and fry them for about 10 minutes while stirring regularly |
Take the aubergine halves out of the oven and fill them with the tomato meat mixture |
Sprinkle 30 grams parmesan over the stuffed aubergines and bake them at 160 degrees Celsius for an additional 10 minutes |