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Le Chaudron recipe
Aubergines farcies à la viande maigre
Eggplant stuffed with lean beef
⏱ 50 minServes 4Medium330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2large eggplants
300 g (11 oz)lean ground beef
1onion
2 clovesgarlic
200 g (7 oz)tomatoes, chopped
1 tbspolive oil
1 tsporegano
40 g (1½ oz)grated reduced-fat cheese
- 2 large eggplants
- 300 g (11 oz) lean ground beef
- 1 onion
- 2 cloves garlic
- 200 g (7 oz) tomatoes, chopped
- 1 tbsp olive oil
- 1 tsp oregano
- 40 g (1½ oz) grated reduced-fat cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F). Halve the eggplants and scoop out some of the flesh with a spoon.
- Put the eggplant halves in the dish, drizzle with oil and pre-bake 20 min.
- Meanwhile, sauté the onion, garlic and chopped eggplant flesh in the skillet with a little oil.
- Add the lean ground beef and brown it, then stir in the crushed tomatoes and oregano and simmer 10 min.
- Fill the pre-baked eggplant halves generously with the stuffing and sprinkle with the reduced-fat cheese.
- Bake 15 more min until browned on top. Serve hot.
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