Stuffed Aubergine in Tomato Sauce
±600g – Serves 2
Serving suggestion: steamed vegetables or a salad.
Cooking method: Defrost and remove the lid. Add ±125ml water over the aubergine and bake in a 180°C preheated oven for around 30 minutes.
6 in stock
Stuffed vegetables are a firm summer favourite throughout the East Mediterranean from Turkey to Lebanon. This simple one-dish meal is stuffed with a mixture of rice, beef mince and cheese sauce, then slow-baked in a rich tomato sauce. Serve hot or at room temperature.
They come in a serving of 2 half aubergines which was plenty for 2 of us. This is a healthy dinner - not smothered in cheese and delicious. I served it with a bit of butternut roasted in the oven at the same time as this warmed up