2 eggplants, lengthwise halved
250 g kippengehakt
1 shallot, fijngesnipperd
1 garlic clove, pressed
1 tbsp tomato paste
1 red chili, finely chopped
1 tsp cayenne pepper
1 tsp paprika
2 tbsp parsley, finely chopped
handful of mint leaves
100 ml full yogurt
1. Preheat the oven to 180°C. Sprinkle the cutting edge of the aubergines with a little oil. Place them with the cutting edge facing up in the baking dish and put 15 minutes in the oven.
2. Cut 1 tomato finely. Fry the minced meat with the shallots, the chilli pepper and the garlic loose in a splash of sunflower oil. Put the tomato puree in and add a splash of water. Add also the chopped tomatoes. Allow 5 minutes simmer. Season to taste with the cayenne pepper, the paprika and the salt.
3. Take the pan from the heat and stir in the parsley. Cut the inside of the aubergines in the length to make room for the sauce. Press the sides out slightly. Spoon the sauce into the aubergines. Cut the remaining tomato into slices and spread over the eggplants.
4. Put the aubergines for 30 minutes in the oven. Finish with some mint leaves and a spoonful of yogurt. the
serving suggestion: Delicious with pita bread, rice or couscous.
Fan of exotic food? Try this chili sin carne!
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