Rinse the melanzane, cut the stalk into small pieces and cut in half lengthwise. Sprinkle 2 tsp salt on a work board, place the melanzane with the cut surface on it for about 10 min, this will remove bitter substances and moisture. Rub the eggplant halves dry with kitchen roll.
Make a deep groove in the length of the melanzane and brush the cut surface with olive oil. Place cut side down in grease pan, brush melanzane with oil from top in same manner. Place in oven and pre-cook.
Circuit:
200 to 220 °C , 2nd rack v. U.
170 to 190 °C , convection oven
15 to 18 min.
3. finely dice onions and bacon, sauté with 1 tbsp. oil on 2 or automatic heat 7 to 9. Add minced meat, turn gray. Squeeze garlic cloves through a press, dice tomatoes, add to minced form with chopped herbs, season with salt and pepper.
4. melanzane cool a little, press the flesh with 2 tsp to the side, leaving a 1 cm wide edge,
5. melanzane fill the meat mixture. Lightly grease a large ovenproof dish, place melanzane in it, cook in oven for about
20 min in the oven. Stir the crème fraîche with 1 tbsp. water, pour it on the melanzane and cook for about 10 minutes more.
Serve with long grain rice or baguette.
70 min.
of Hamburgische Electricitätswerke Ag
Our tip: Use bacon with a fine, smoky note!
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