Stuffed aubergine with tomato (modified texture)
Ingredients (serves 1)
- • 150 g of aubergine (½ of one eggplant)
- • 50 g onion
- • 30 g carrot
- • 30 g ground beef
- • 25 g tomato sauce
- • 20 g cured cheese
- • 50 g light bechamel sauce
- • 1/2 clove of garlic
- • 15 ml extra virgin olive oil
- • Ground Herbes de Provence
- • Salt and pepper
Method
- 1. Wrap the aubergine in aluminium foil and roast in the oven at 180°C for about 25 minutes, until tender.
- 2. Let cool. Once completely cool, remove the pulp.
- 3. Put the aubergine pulp in a container and use an immersion blender to puree with salt, pepper, and a splash of oil. Set aside.
- 4. In a frying pan, sauté the peeled and chopped vegetables with a splash of oil. Once well cooked, add the ground beef, salt, and pepper, and stir everything.
- 5. Once everything is well cooked, add the tomato sauce and Herbes de Provence.
- 6. Cook for a few more minutes, add some of the aubergine pulp and pour the mixture into a tall container. Puree with immersion blender.
- 7. Grate the cheese. Heat the bechamel sauce with the cheese and stir until the cheese has melted.
- 8. Pass through a sieve and season with salt and pepper.
- 9. Serve the aubergine puree on a plate and make a hole in the centre. Fill the hollow with the meat and tomato puree.
- 10. Dress with cheese sauce.
