Stuffed aubergines

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 434 Kcal, 32g Protein, 13g Carbohydrates, 26g Fat


  • Aubergines
  • 0.5 tsp salt
  • 4 aubergines (e.g. Pro Spezie Rara Rotonda bianca sfumata di rosa)
  • 2 tbsp olive oil
  • Filling
  • a little oil
  • 1 spring onions incl. green parts, cut into thin rings, greens set aside
  • 100 g raspberries
  • 400 g mince (chicken)
  • 3 tbsp mixed seeds (e.g. Campiuns)
  • 250 g half-fat quark
  • 0.5 bunch peppermint, finely chopped
  • 1 tsp salt
  • a little pepper
  • Salad
  • 0.25 tsp salt
  • 150 g rocket
  • 0.5 bunch peppermint, leaves torn off
  • 2 tbsp olive oil
  • 50 g raspberries
  • 2 tbsp lemon juice
  • 1 tbsp mixed seeds (e.g. Campiuns)
  • Utensils
  • Two shallow baking dishes (each holding approx. 2 l), greased

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  • Aubergines

    Slice a lid approx. 1.5 cm wide off the top of each aubergine. Scoop out the inside of the aubergines, leaving a border of approx. 1 cm, brush all around with oil and season with salt, place in the prepared dishes. Finely chop the aubergine flesh.
  • Filling

    Heat the oil in a frying pan. Briefly sauté the spring onions, add the aubergine flesh, fry for approx. 6 mins., allow to cool slightly. Mix in the mince along with all the other ingredients up to and including the pepper, stuff the aubergines with the mixture.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 220°C.
  • Salad

    Whisk together the lemon juice and oil, season with salt. Add the rocket and mint, top with the raspberries and mixed seeds. Serve the salad with the aubergines.

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