for 4 person

Aubergines

4	aubergines
2 tbsp	olive oil
½ tsp	salt

Filling

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

Salad

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)

How it's done

Aubergines

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.

Filling

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.

Salad

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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