Air-fryer meat-stuffed aubergines
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 8 más Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Aubergine 3 medium 900 g
- Extra virgin olive oil 15 ml for roasting and 15 ml for the filling 30 ml
- Minced beef 300 g
- Minced pork 200 g
- Onion finely chopped 150 g
- Tomato sauce 250 g
- Emmental cheese grated 150 g
- Salt 2 g for the aubergines and 3 g for the filling 5 g
- Black pepper ground 1 g
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Method
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Halve the aubergines lengthways, score the flesh in a diamond pattern and add 15 ml olive oil and 2 g salt. Preheat the air fryer to 200°C for 5 minutes.
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Air-fry the aubergines in batches, cut-side up, at 175°C for 20-25 minutes. Scoop out and chop the flesh without tearing the skins.
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Heat the remaining 15 ml oil in a frying pan, soften the onion for 6 minutes, then add the minced beef and minced pork. Add the remaining 3 g salt and black pepper and cook for 8 minutes, breaking the meat apart.
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Add the aubergine flesh and tomato sauce. Cook for 6-8 minutes until juicy but with no free liquid, then leave to cool slightly.
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Fill the six aubergine skins, scatter over the Emmental cheese and air-fry at 190°C for 7-9 minutes until the cheese is melted and golden.
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