Aubergines stuffed with ratatouille and beef
Ingredients (4 people)
- Beef meat (flank, neck, shank)
- 1 aubergine
- ½ garlic clove
- ½ onion
- ½ green pepper
- ½ zucchini
- ½ tbsp of cumin
- ½ tbsp of oregano
- 1,5 tbsp of tomato sauce
- Emmental grated cheese
- Parmesan grated cheese
Elaboration
First of all, halve the aubergine and make some cuts on it. Place it in an oven tray, spread a drop of olive oil, salt and pepper and roast for 30 minutes at 180 ºC. Then, remove the meat from the aubergine using a spoon.
In a pan with a bit of olive oil, sauté the onion, the garlic, the zucchini and the green pepper. Once they are poached, add the meat from the aubergine, the oregano, the cumin and stir.
Add the minced beef and the tomato sauce and let it cook for a while.
Finishing
To finish the dish, fill the aubergines with the meat and vegetables, add the grated cheese and melt them in the oven for some more minutes. Once the cheese begins to brown, remove from the oven.
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