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2 small aubergines (or 1 big one)
2 beef tomatoes and 1 bell pepper
60 ml olive oil
1 red onion and 2 cloves garlic
400g mince meat (pork&beef)
small tin tomato paste
bunch flatleaf parsley
50g parmezan
80g bread crumbs
sea salt & black pepper
Today we make a very tasty, savoury French recipe: légumes farcis (stuffed vegetables) from the oven, filled with minced meat.
How to make légumes farcis
Halve the veg and scoop them out.
Save aubergine and tomato pulp.
Chop and put aside.
Grease a fitting baking tin.
Bake onion and garlic in 2 tbspoons olive oil.
Add the minced meat.
When the mince browns add aubergine.
Preheat the oven to 180°C
Bake the tomato pulp too.
Stir in the tomato paste.
And the bread crumbs.
Grate the cheese.
Season the filling with sea salt and freshly grounded black pepper, to taste
Add it to the stuffing.
Cut and sprinkle parsley.
Stuff the veg with the mixture.
Place the tops back on the tomatoes, brush olive oil on the edges of the vegetables and sprinkle the remaining oil on.
Pour 125ml water into the baking tin.
Bake the vegetables in 30-40 minutes cooked and sprinkle them with cheese. Profitez-en!