How to make stuffed aubergine

How to make stuffed aubergine

Aubergine is a vegetable that is very rich and flavourful that can be prepared in many ways. One of the most common is cooking Stuffed Aubergine by mixing the meat of this plant with other foods: minced beef, tuna, other vegetables, etc. So that you too can prepare this at home, we explain how to make stuffed aubergine.

Between 45 & 60 minutes medium difficulty
Steps to follow to make this recipe:

Heat the oven to 180.


Cut the aubergines in half from top to bottom with a knife and cut slits in the flesh, being careful not to break the skin of the aubergine. Put the 4 halves on the baking sheet, skin side down, season with salt and a little oil and place them in the oven about 20 minutes.


Chop the onion into small pieces, add salt and fry them in a pan until it begins to brown.


Wash the green pepper, then cut it into small pieces or thin strips. Then throw it in the pan with the onion and leave for about 5 minutes.


Add the mince (Beef, pork, mixed, chicken...) to the pan; and brown it.


In another pan without oil (to prevent burning the vegetables), brown the bacon and when ready, add it to the mixture of minced meat and vegetables.


When ready, take the aubergines out of the oven and remove the flesh with a knife or spoon. You must be very careful not to break the skin, as it will serve as a container for the stuffed aubergines.


Season the aubergine flesh and throw it in the pan, leave for about 5 minutes and then add the crushed tomatoes (if using tomatoes you've crushed yourself they will need to cook longer than canned).


Prepare the béchamel sauce mixing together melted butter and flour, then adding milk (You can find out exactly how to make béchamel sauce here.). Or, buy it pre-made.


Fill the aubergine shells with filling you have prepared and add the béchamel on top.


Sprinkle grated cheese on top of the aubergines.


Put the stuffed aubergine in the oven for about 10 minutes at 180°C. You can also turn on the grill during the final minutes for a better gratin effect.

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  • Use the mince you like the most: pork, beef, mixed, chicken...