Beef

Stuffed Bergflamme-Aubergines

Portions2 peopleChangeTiming 40 minsView
Ingredients9 IngredientsViewSwitzerland14 % localView
  • 2  aubergines
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 0.5  teaspoon dried oregano
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  clove fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  fresh tomato
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where 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.

  • 1  teaspoon Gipfelhirsch Bergflamme
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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    Product info (DE only)

    Die Alpen rufen! Als Basis bringt feine Bukowo Paprika und Annuum Chilis die Geschmackssinne auf Trab und die fruchtigen Aromen von Fenchel, Lavendel und Co. runden das Ganze wunderbar ab.

  • 125  grams minced beef
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  • 30  grams parmesan
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    This ingredient is currently available from foreign production
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    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
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    This ingredient is currently available from seasonal local production
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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

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, 1 teaspoon Gipfelhirsch Bergflamme 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
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Stuffed Bergflamme-Aubergines

Gipfelhirsch

A blue plate with two baked aubergine halves that are filled with a tomato beef mixture
Timing 40 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 2  aubergines
  • 0.5  teaspoon dried oregano
  • 1  clove fresh garlic
  • 0.5  fresh onion
  • 1  fresh tomato
  • 1  teaspoon Gipfelhirsch Bergflamme
  • 125  grams minced beef
  • 30  grams parmesan
  • 1.5  tablespoons sunflower oil

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Tools

  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 pastry brush
  • 1 small bowl
  • 1 baking tray
  • 1 baking parchment

Stuffed Bergflamme-Aubergines

Gipfelhirsch

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, 1 teaspoon Gipfelhirsch Bergflamme 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