Ingredients
-
For 4 portions:
-
2 small aubergines
-
150g brown mushrooms
-
6 green asparagus spears
-
400g minced meatmixed
-
1 shallot
-
1 garlic clove
-
salt
-
pepper
-
400g tomatoeschopped (tin)
-
1 pinch of chilli flakes
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100g goudagrated
Directions
Ingredients
For 4 portions: |
|
| 2 small aubergines | |
| 150g brown mushrooms | |
| 6 green asparagus spears | |
| 400g minced meat | |
| 1 shallot | |
| 1 garlic clove | |
| salt | |
| pepper | |
| 400g tomatoes | |
| 1 pinch of chilli flakes | |
| 100g gouda | |
Steps
|
1
|
Wash the aubergines, pat dry, cut in half, remove the fruit pulp and dice roughly. Clean the mushrooms and cut into small cubes. Wash the asparagus, pat dry and remove the woody ends. Cut the asparagus into thin slices. Peel the shallot and garlic and dice them finely. |
|
2
|
Mix the prepared ingredients with minced meat in a bowl. Season with salt and pepper. Fill the mass into the hollowed aubergine halves. |
|
3
|
Place the chopped tomatoes into a casserole dish. Season with chilli flakes, salt and pepper. Add the stuffed aubergines and sprinkle with Gouda. Then place in the microwave and heat with the Auto Combi programme 25 with the setting of 800 g of cooked food. Tip: As an alternative to aubergines, the dish can also be prepared with courgettes or bell peppers. |
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