Would you like something different? Today we propose a recipe, of all life, aubergines stuffed with meat and mushrooms. As well as being very easy to prepare, stuffed aubergines are very tasty and lend themselves to numerous combinations. Today we prepare them with meat and mushrooms. This dish can be eaten all year round.
The aubergine is a vegetable with a low calorie content because it contains a lot of water. It lacks fiber, except for a small amount in the skin and seeds. As for its minerals, the presence of potassium stands out.
Meat, for its part, will provide protein, while mushrooms are a source of phosphorus, vitamin B2 and protein, although it must be said that the latter contain purines, so you must moderate the consumption of these mushrooms in case of hyperuricemia or gout. Highlights its high water content, so it is a hypocaloric food, as long as they are not cooked fried.
We wash the aubergines and dry them. Cut them in half (lengthwise).
We make some cross cuts in the meat. Add salt and Betis extra virgin olive oil and cover with film paper. Microwave for 4 to 5 minutes. Remove the film paper and remove the meat from the aubergine, cutting it into pieces. We reserve.
In a frying pan with its corresponding background of Betis extra virgin olive oil we are going to start to brown the onion and mushrooms, which we will have previously cut in brunoise (small cubes). Season to speed up cooking and as soon as you poach lightly add the minced meat and the meat of the eggplant, along with a little ground black pepper, a little nutmeg and a pinch more salt. Brown the meat well, moving it from time to time so that it cooks well. When the meat is ready, turn off the fire. Set aside.
In the bottom of the aubergines add a little fried tomato.
Add the previous sofrito on top and sprinkle with grated cheese. Put it in the oven for a few minutes and ready!
Note: the indicated quantities are for 2 people, preparation 30 min.
- 2 aubergines
- 250 gr. minced meat
- 150 gr. of mushrooms
- 1/2 onion
- Fried tomato
- Cheese for gratin
- Betis Olive Oil
- Black pepper