This is a great recipe of stuffed aubergines because it’s slightly healthier than other recipes without compromising the awesome tastiness of stuffed aubergines. This recipe makes 2 servings.
200 g chicken or turkey mince
100 g diced bacon
80 g tinned chopped tomatoes
70 g onion
30 g green pepper
30 g grated cheese to grill
250 g white sauce
Salt & black pepper
Preheat the oven at 180ºC
Cut the aubergines in half vertically and make several deep cuts into the meat of the aubergine without breaking the skin. Like on the image below:
Put them in the oven with drizzled oil and salt for 20 minutes.
While you wait dice the onion very finely and cook in oil for about 2 minutes.
Meantime dice the green pepper also very small, add to the onion and cook for further 4 minutes.
Add the salted minced chicken/turkey to the pan and cook for another 5 minutes.
Cook the bacon in another pan until golden brown and add it to the pan with the other ingredients.
Take the aubergines out of the oven and (very carefully because they are really hot) scoop the inside of the aubergines and add it to the pan, cook for further 5 minutes.
Add the chopped tomatoes, cook for another 5 minutes, add salt and pepper and turn off the hob.
Prepare the white sauce. If you want to make it from scratch this is my recipe.
Put the aubergines in a glass/ceramic pan suitable for the oven and fill the aubergine halves with the mix.
Cover the aubergines with the white sauce and sprinkle cheese on top.
Put it in the oven for about 10 minutes. For the last 10 minutes change the oven settings to grill so the cheese will get golden and crispy.
And they’re ready to go!