Aubergine Boats ( Meat Stuffing With Gruyere and Cognac)
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 aubergines
- 200 g minced beef
- 2 onions, chopped finely
- 100 g gruyere
- 30 g flour
- 1 lemon
- 300 ml milk
- 4 tablespoons chopped tomatoes
- 1 egg
- nutmeg
- 1 tablespoon chopped fennel
- 1 tablespoon chopped parsley
- 1 tablespoon cognac
- olive oil
- 30 g butter
- salt and pepper
directions
- Cut the aubergines in half lenghtwise. Score the flesh and cook in a frying pan with 3 tbsp oil, flesh side down for 5-6 minutes.
- Cool then dig out the centre taking care not to break the skin. Take the flesh and chop into small chunks.
- saute the onions in 2 tbsp oil, when soft add the meat and after 4 minutes add the tomatoes, aubergine flesh and cognac. Season and cook for 3 minutes. Ad the herbs.
- In a small pan cook the butter together with the flour for a minute, then add the warmed milk and with the help of a whisk cook for 4 minutes to make a bechamel sauce. Set aside and add half the gruyere to the bechamel as well as the juice of half a lemon. Season with salt and pepper and a pinch of nutmeg.
- When it cools to just warm add the egg and mix.
- Fill the aubergine boat, alternating with layers of meat and bechamel, then finishing with a good sprinkling of grated gruyere.
- Bake in a preheated oven at 220C.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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