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Stuffed aubergines
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 434
  • Fat about 26g
  • Carbohydrates about 13g
  • Protein about 32g
This is needed
This is needed for 4 people
Aubergines
  • 2 tbsp olive oil
  • 4 aubergine
  • 0.5 tsp salt
Filling
  • a little oil
  • 1 spring onion incl. green part, cut into thin rings, greens set aside
  • 100 g raspberries
  • 400 g mince (chicken)
  • 3 tbsp mixed seeds (e.g. Campiuns)
  • 250 g half-fat quark
  • 0.5 bunch peppermint, finely chopped
  • 1 tsp salt
  • a little pepper
Salad
  • 150 g rocket
  • 0.25 tsp salt
  • 0.5 bunch peppermint, leaves torn off
  • 2 tbsp olive oil
  • 50 g raspberries
  • 2 tbsp lemon juice
  • 1 tbsp mixed seeds (e.g. Campiuns)
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And that's how it's done
And that's how it's done
Aubergines
Slice a lid approx. 1.5 cm wide off the top of each aubergine. Scoop out the inside of the aubergines, leaving a border of approx. 1 cm, brush all around with oil and season with salt, place in the prepared dishes. Finely chop the aubergine flesh.
Filling
Heat the oil in a frying pan. Briefly sauté the spring onions, add the aubergine flesh, fry for approx. 6 mins., allow to cool slightly. Mix in the mince along with all the other ingredients up to and including the pepper, stuff the aubergines with the mixture.
To bake
Approx. 40 mins. in the centre of an oven preheated to 220°C.
Salad
Whisk together the lemon juice and oil, season with salt. Add the rocket and mint, top with the raspberries and mixed seeds. Serve the salad with the aubergines.