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| Stuffed Aubergines
6 medium, firm aubergines, washed and; cut lengthwise
200 g minced beef steak
100 g serrano ham, diced
2 tablespoon of bread crumbs
3-4 cloves of garlic, finely diced
1 egg, lightly beaten
1 tablespoon of fresh chopped parsley
25 g sultanas
12 tablespoon of olive oil
salt, pepper
150 g Emmental or other tasty cheese, grated |
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1. Place the aubergine halves in a shallow oven-proof dish. Gently make a few deep slices in the flesh, add a pinch of salt and drizzle with oil. Bake in medium oven until tender. Remove and allow to cool slightly. Carefully remove the flesh with a spoon. In a bowl, finely chop this flesh and mix well with the minced beef and ham, beaten egg, bread crumbs, garlic, parsley, salt and pepper. 2. Fill the aubergine shells with this mixture and drizzle over some oil and sprinkle with grated cheese. Bake in a moderate oven (200ºC) for 20-25 minutes and brown under the grill for a further 5 minutes Yield: 6 servings Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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