Stuffed aubergines

Stuffed aubergines

Total: 1 hr 10 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 434 kcal
, Fat: 26 g
, Carbohydrate: 13 g
, Protein: 32 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 aubergines
2 tbsp olive oil
½ tsp salt


a little oil
1 spring onion incl. green part, cut into thin rings, greens set aside
400 g mince (chicken)
250 g half-fat quark
100 g raspberries
3 tbsp mixed seeds (e.g. Campiuns)
½ bunch peppermint, finely chopped
1 tsp salt
a little pepper


2 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
150 g rocket
½ bunch peppermint, leaves torn off
50 g raspberries
1 tbsp mixed seeds (e.g. Campiuns)
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How it's done

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Slice a lid approx. 1.5 cm wide off the top of each aubergine. Scoop out the inside of the aubergines, leaving a border of approx. 1 cm, brush all around with oil and season with salt, place in the prepared dishes. Finely chop the aubergine flesh.


Heat the oil in a frying pan. Briefly sauté the spring onions, add the aubergine flesh, fry for approx. 6 mins., allow to cool slightly. Mix in the mince along with all the other ingredients up to and including the pepper, stuff the aubergines with the mixture.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220°C.


Whisk together the lemon juice and oil, season with salt. Add the rocket and mint, top with the raspberries and mixed seeds. Serve the salad with the aubergines.

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