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Stuffed Aubergines

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Stuffed Aubergines

This flavourful and appetising dish can be enjoyed as a main dish between 2 or sharing for 4.

  • Medium

Ingredients

Directions

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Dish: shallow pyrex® dish

Oven Accessory: enamel shelf then glass turntable + metal tray + low rack

Steps

1
Done

Preheat oven on CONVECTION 220ºC with enamel shelf on lower level.

2
Done

Carefully remove the enamel shelf from the oven using oven gloves. Place the whole aubergines on the shelf and cook on CONVECTION 220ºC for 15-20 mins. or until soft

3
Done

Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.

4
Done

Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely.

5
Done

Place the garlic and onion in a dish in the base on the oven and cook on MEDIUM power for 3 mins.

6
Done

Add beef, tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for 12 mins.

7
Done

Fill the aubergine skins with the filling.

8
Done

Place aubergines in pyrex® dish and sprinkle with the breadcrumbs and Parmesan.

9
Done

Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220ºC + GRILL 1 + WARM power for 20-25 mins.

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