Zubereitung

1. 1

   Halve the aubergines lengthways and hollow out the flesh, leaving a rim of 1 cm. Finely dice the flesh you have scooped out.

2. 2

   Sprinkle the inside of the halves with the salt to draw out the water and leave to stand, then pat away the liquid that has come out.

3. 3

   Peel the onion and the garlic and dice them finely.

4. 4

   Fry the minced meat with the onion, the garlic and the diced aubergine in a pan until crumbly. Stir in the tomato purée, the sweet paprika powder, the salt and the pepper and cook everything through until no raw meat can be seen.

5. 5

   Brush the aubergine halves inside and out with the olive oil and pack the mince mixture in firmly.

6. 6

   Preheat the airfryer to 180 °C.

7. 7

   Set the halves filling side up in a single layer in the basket with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

8. 8

   Do not turn them, or the whole filling will slide out. Scatter over the grated hard cheese and continue cooking at 180 °C until the cheese is golden brown and the filling has reached 70 °C in the centre.