Aubergines stuffed with rosemary meat

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It's funny how with age, foods that you didn't like become habitual in your diet. So it has happened to me with the aubergine, a food diuretic, antioxidant and with low caloric content. As if its properties were little reason to include it in your diet, here is one more: it can be cooked in a thousand ways.

You can prepare a wonderful moussaka with the eggplant, showy timpani with cottage cheese or fill these with meat, vegetables and other ingredients. In this case, we have opted for spicy minced meat with rosemary and garlic. A healthy and simple recipe to make to enjoy as a family.

Ingredients

For two people

1 eggplant
4 cloves of garlic
1 / 2 cebolla
150 g. minced beef
Fresh rosemary
Oregano
2 tablespoons tomato sauce
2 tablespoons olive oil
1/2 glass of white wine
Sal Island
Pepper

Crafting

We started opening the aubergines in half crosswise and making diamond-shaped cuts in the meat. We place the halves on a baking tray and add salt, pepper and a drizzle of olive oil.

We distribute the garlic cloves Click between the aubergines and bake at 180 degrees for half an hour or until the meat of the aubergines is tender.

While they are baking, we take the opportunity to prepare the filling. Sauté the finely chopped onion in a pan with 2 tablespoons of olive oil. Add the onion once this tender, the chopped rosemary and the oregano, mixing well. Next we pour in the white wine and cook until it evaporates. Finally, add the minced meat and tomato sauce and cook over medium heat, stirring from time to time for a few minutes.

We remove the aubergines from the oven and with a spoon or a small knife we extract the pulp. We chop this finely and mix it with the filling; We also add the meat of 2 roasted garlic cloves.