Stuffed Aubergines from the Airfryer

Name: Stuffed Aubergines from the Airfryer
Prep time: 25 min
Cook time: 36 min
Total time: 61 min
Yield: 4 servings
Ingredients: 2 piece aubergines (approx. 400 g each); 1 tsp salt (for drawing out the water); 1 piece onion; 1 clove garlic; 400 g minced meat (half beef, half pork); 2 tbsp tomato purée; 1 tsp sweet paprika powder; 1 tsp salt; pepper to taste; 2 tbsp olive oil; 100 g grated hard cheese

A German classic that comes to the table all over Germany: aubergine halves are hollowed out, filled with well-seasoned minced meat and cooked under a crust of cheese. The skin turns so soft that the halves can be spooned straight out, and the filling tastes strongly of tomato and paprika. The small basket browns the cheese in a few minutes and saves the long preheating of the oven, but at most four halves will fit side by side.

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Cook time

61 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

440 kcal

Calories

28 g

Protein

31 g

Fat

9 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.40 · ~€0.35/serving

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Kitchen Tools

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Kochmesser

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Fleischthermometer

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Instructions

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
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
Peel the onion and the garlic and dice them finely.
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
Brush the aubergine halves inside and out with the olive oil and pack the mince mixture in firmly.
6
Preheat the airfryer to 180 °C.
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
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.