My best stuffed aubergines recipe is the perfect combination of minced pork, smoked bacon and cheddar cheese, resulting in an amazing dinner.
Baking the Aubergines
Cut the aubergines in half along the length, make some transverse notches in the core of the eggplants, and place them in an oven tray.
Sprinkle with salt, pour a little extra virgin olive oil over them and bake the aubergines with the cut side up at 200 C (392 F) for 30 minutes.
Frying Onion and Bacon
In a larger pan, heat the oil and fry the smoked bacon for 3-4 minutes, until the fat melts. Add the onion and fry for a minute over medium heat.
Frying Mince Meat
Add the minced meat, mix and fry until it turns white, about one minute. Season with sea salt, ground pepper, thyme, sun-dried tomatoes, tomato paste and 50 ml water.
Add Aubergines Core
Simmer for 20 minutes on medium heat, add the eggplant core, which you take out with a spoon, over the minced meat and simmer for another 3 minutes.
Filling the Aubergines
With a spoon, put the stuffing in these eggplant boats and arrange them nicely, trying and managing to use all the filling made.
Pour over the single cream and tomato paste sauce and cover the eggplant boats with plenty of grated cheese.
Baked Stuffed Aubergines
Sprinkle on top with chopped chives and put the tray in the preheated oven at 180 C (356 F) for twenty minutes.
Serving the Dish
The stuffed aubergines are served hot, with fresh bread and a glass of red wine, ideal for dinner or lunch.