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
  • 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.