Heat oven to 210 °C. Score four aubergines from 1,200 g trimmed edible weight, brush with 45 g oil and bake for 30 minutes until the flesh softens.

Ingredients

• 1,200 gEggplant, raw
• 650 gBeef, ground, 80% lean meat / 20% fat, raw
• 250 gOnions, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 20 gGarlic, raw
• 90 gOil, olive, salad or cooking
• 20 gParsley, fresh
• 7 gSalt, table

Method

1. Heat oven to 210 °C. Score four aubergines from 1,200 g trimmed edible weight, brush with 45 g oil and bake for 30 minutes until the flesh softens.
2. Dice onion and soften it in the remaining 45 g oil for 6 minutes at 160 °C. Add ground beef and break it up and fry for 7 minutes until no pink remains.
3. Add garlic, tomatoes, salt and half the parsley; simmer uncovered for 12 minutes at 95 °C to a thick filling. All oil from the pan remains in the filling.
4. Open the roasted aubergines, fill with meat, scatter with remaining parsley and bake 20 minutes at 190 °C. Serve when the filling centre reaches 72 °C.
5. Rest for 5 minutes and serve one stuffed aubergine per portion; a side dish is not part of the recipe.