Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Filling
Yoghurt dressing
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Aubergines
Halve the aubergines lengthwise, prick the skin firmly with a fork. Scoop out the inside of the aubergines with a spoon, leaving a border of approx. 1 cm, brush with oil and season with salt, place in the prepared dish. Finely chop the aubergine flesh, set aside for the filling.
Precook the aubergines
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove.
Filling
Heat 1 tbsp of oil in a non-stick frying pan. Brown the meat in batches, remove. Heat the remainder of the oil in the same pan. Stir fry the aubergine flesh for approx. 10 mins. Reduce the heat, add the onion, pine nuts and raisins, cook for approx. 4 mins. Return the meat to the pan, season. Bring the stock to the boil with the bay leaf and cinnamon, pour half in with the meat. Simmer the filling for approx. 10 mins. Stuff the precooked aubergines with the filling, pour the remainder of the stock, bay leaf and cinnamon into the dish.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Yoghurt dressing
Mix the yoghurt, buttermilk, garlic and parsley, season. Drizzle the yoghurt dressing over the aubergines.
| Serve with: | Couscous or rice |
|---|
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